In a large stockpot, heat olive oil over moderate heat. Add diced onion, garlic, ginger, turmeric, carrots, and celery, and sauté for about 5-7 minutes, or until onions are translucent and aromatic. Add the zucchini, green beans, and parsley, and sauté for another 2 minutes.
Add the vegetable broth, crushed tomatoes, water, dried herbs, and sugar. Season with the salt and pepper to taste, and bring the mixture to a boil. Reduce the heat to medium-low and let the soup simmer, uncovered, for about 20 minutes.
Add the dry quinoa and cover; cook for 15 to 20 minutes, or until quinoa is cooked.
Finally, add the cannellini beans and the spinach. Simmer for another 5 minutes, and serve.