1In a large pot, over med-low heat, heat olive oil and sauté garlic for 2-3 min. Add onion and sauté for 4-5 min. Add celery and carrots, sauté for 4-5 min. Add chicken broth, water and tomato sauce, bring to a boil, stirring frequently. Add red wine. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 min, the longer the better. When served sprinkle with Parmesan cheese and serve with, or on top of, cooked pasta.