In a large pot of salted water, cook the fusilli for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set-aside.
In a large saucepan, heat the oil over low heat; add the green beans, onions, and bell pepper; sprinkle with salt, cover and allow them to sweat for 10 minutes, do not brown.
Add the stewed tomatoes, vegetable broth, and water; bring to a boil, reduce heat and simmer for 10 minutes.
Add the zucchini, spinach and basil; simmer another 10 minutes.
Add the beans, pasta, and red pepper flakes, if using, along with some additional broth or water if the soup seems too thick; simmer 5 minutes more.
Taste and adjust seasonings; Ladle into warmed bowls and drizzle with the oil and give it a good sprinkle of Parmesan cheese. (to keep it completely vegan, omit the cheese).