Prepare ditalini pasta according to package directions. Rinse with cold water, drain well, and set aside.
Into a large stockpot over medium heat, add love oil.
When the oil is hot, add the onion, okra, celery, and carrots. Saute 3-5 minutes, until crisp-tender.
Add garlic and continue cooking an additional 1 minute.
Add vegetable broth, red kidney beans, black-eyed peas, diced tomatoes, parsley, basil, oregano, thyme, and ground black pepper. Bring to a boil, then reduce heat to low.
Cover and simmer, stirring occasionally, for 20 minutes.
Uncover and stir in the baby spinach leaves and continue simmering an additional 1-2 minutes, until leaves are wilted.
Remove from heat then add the cooked ditalini pasta.
Adjust seasoning to taste and serve hot.