First, cook 8-oz. of small shell noodles ( I used half of a 16oz box) until al dente and set aside.
Next, heat a large pot over medium/high heat. Add olive oil.
When the olive oil is fragrant add onion and let the onion sauté for 2-3 minutes over high heat.
Add the garlic and when the garlic is fragrant, deglaze the pot with the the wine.
Scrape the little brown bits of garlic and onion from the bottom of the pot with a spatula.
Then, add carrot and celery to the pot and sauté for an additional 2-3 minutes.
Add the crushed tomatoes, tomato paste, vegetable broth, apple cider vinegar, salt, Italian seasoning, red pepper flakes, garlic, powder, bay leaves, and oregano to the pot and stir until combined.
Heat everything together over high heat. Bring to a boil.
Turn heat to low/medium heat and let simmer for 15-20 minutes.
Finally, add the spinach (or kale), peas, garbanzo beans, and kidney beans to the pot, stir and let the soup simmer for an additional 5 minutes.
Serve over shell noodles and salt + pepper to taste.