Add the oil to a large stock pot. Add the onions, zucchini, carrots, celery, and garlic. Saute 5 minutes. Add the wine and let evaporate for about 5 minutes. Add the vegetable broth and bring to a boil. Add the shells, tomatoes, kidney beans, northern bean, green beans, bay leaves, basil, thyme, oregano, rosemary, salt, and pepper. Reduce to a simmer and cook about 20 minutes until macaroni is done.
Add the spinach and parsley cook 2 minutes. Add the lemon juice. Taste and adjust salt and serve with parmesan cheese.