Heat the cooking oil in a thick-bottomed pot. Sweat the onion and garlic until softened.
Add the carrot, beans and corn.
Pour in the broth. Add salt and pepper, as needed, depending on how well seasoned the broth is. Just remember that the spinach paste that you will be adding later is also salted so go easy on the seasonings at this point.
Bring the mixture to a simmer, set the heat to low, cover the pot and cook for about 10 minutes.
Add the zucchini.
Stir in the spinach paste.
Simmer the soup for another 10 minutes.
Taste and adjust the seasonings.
Off the heat, stir in some chopped parsley.
Top with shaved cheese (optional but recommended) and serve.