For Vegetarian and Vegan versions use vegetable stock and wheat noodles or check the ingredients on macaroni-type noodles. Make sure there are no eggs or whey. Many ingredients can be substituted for canned, but the more you substitute, the less freshness and flavor you have and most importantly, nutrition.
Soak beans overnight with enough water to cover twice or on low heat in crock-pot 4 hours before cooking. When beans have doubled size and the skins are soft DRAIN WATER until it just covers beans. Turn crock pot to high 2 hours. Beans are tricky so if you don't want to do them from dry you may substitute 1 can each navy and small red or kidney beans, however it won't have the same beany flavor. Canned beans also means you can cook the soup in a large stock pot instead of a crock pot.
Heat olive oil in large frying pan on medium-high heat and sautee onion, zucchini, green beans, celery and garlic. Add to crock pot.
Add vegetable broth (boiling hot is best,) diced tomatoes, carrots, seasonings and use kitchen scissors to cut in fresh cilantro and basil. Bring to boil and simmer 20 minutes (or until beans are done)
Blanch and chop spinach and add to crock with pasta. Cook 20 minutes. Serve with hot, buttered bread or sourdough rolls.