Heat olive oil over medium heat in a medium sauté pan. Add sausage, brown well. Add tomato paste; cook 5 minutes until brown.
Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes. Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.
Cook on low setting for 6-7 hours or until the vegetables are tender. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
To serve, pour the soup into a bowl. Top with a little pesto and fresh grated parmesan cheese.
Materials courtesy of ECES, Inc. To find 1,000 bean recipes the entire family will enjoy, visit www.VegetableWithMore.com