In a large pot, heat avocado oil and sautee carrots, onion, zucchini, celery and green beans for 5 minutes.
Add in broth, tomatoes, beans and water.
Bring soup to a boil, then reduce heat and simmer for 15 minutes.
Add spinach and pasta, stirring until well-combined. Allow to simmer for 20 minutes, or until pasta is tender.
Allow soup to rest for 10 minutes, then serve topped with basil.