Heat a large pot over a medium heat. Add the olive oil, add the chopped onion, finely chopped garlic cloves, celery stalks and carrots cut into small cubes of approximately equal size. Stir and heat for 5-7 minutes until the onions are soft.
Add the chopped potatoes, pour the canned tomatoes, broth, season with oregano, thyme, sugar, salt and pepper. Bring to a boil, reduce heat to low and cook for about 10 minutes until potatoes are soft.
Finally, add red beans and pasta to the pot. Cook for another 8-10 minutes (follow the instructions on the pasta package).
Season with an additional pinch of salt or pepper if necessary. Stir in the chopped spinach and heat for another minute.
Remove from heat and serve, serve with grated hard cheese and fresh chopped parsley.