Heat 1/4 cup vegetable broth for sautéing, or coconut oil if desired. Stir in onion, celery, and carrot. Stir frequently for about 5 minutes.
Add zucchini, thyme, and bay leaf, and cook for another 2 minutes.
Stir in tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in beans and pasta (if desired), and simmer for 10 minutes.
Add spinach and parsley last, just before serving. Stir in and let settle for a minute. Season with salt and pepper to taste.