Heat the olive oil in a large Dutch oven over medium heat until shimmering.

Sauté the diced onion, sliced carrots, chopped celery, and diced zucchini with a pinch of salt until tender and slightly translucent, about 5 minutes.

Incorporate the diced sweet potato and minced garlic, sautéing for an additional minute until garlic is fragrant.

Stir in dried oregano, thyme, and tomato paste until well combined.

Pour in the vegetable broth and add diced tomatoes, drained cannellini beans, and cooked lentils, stirring to combine.

Add bay leaves, bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

Stir in the small pasta and cook for an additional 10 minutes until al dente, adding more broth if needed.

Incorporate chopped kale and baby spinach, cooking until the greens are wilted, about 1 minute.

Adjust seasoning with salt and black pepper, remove bay leaves, and serve garnished with olive oil and parsley.