In a six quart pot over medium-high heat, heat olive oil.

Sauté onion, carrot, celery, and garlic until lightly browned (about 15 minutes), stirring occasionally.

Add water, salt, oregano, basil, pepper, and beef bouillon.

Raise heat and add zucchini and diced tomatoes with liquid.

Bring to a boil, and then stir and reduce heat to low.

Cover and simmer for 30 minutes.

Add macaroni, spinach, and beans, and cook for an additional 15 minutes until the macaroni is very tender.