Mash half of the canellini beans with a fork, and set aside.
Heat the oil in a large pot on medium-high heat.
Add the onion, carrots, celery, zucchini, garlic, oregano, basil, salt and pepper, and cook stirring occasionally until the onions are translucent, about 6-8 minutes.
Add the broth and tomatoes and bring to a boil.
Mash half the beans and add them along with the rest of the beans to the pot with the spinach.
Stir well and let simmer for 5 minutes, add in the spinach and cook for 2 minutes.