Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 finely chopped shallot and 2 minced garlic cloves. Sauté for 2-3 minutes until translucent and fragrant.

Stir in 1 can of diced Italian tomatoes, 2 cups of vegetable broth, 1 teaspoon of oregano, and a pinch of salt. Mix well, then add 8 ounces of high-fiber pasta.

Cover and reduce heat to medium-low. Simmer for 7-8 minutes, stirring occasionally to check for doneness.

Stir in 4 cups of fresh spinach and ½ cup of grated Parmesan cheese. Cook for 1-2 minutes until the spinach wilts and cheese melts.

Remove from heat and let stand for 5 minutes to thicken. Serve hot, garnished with additional Parmesan and pepper.