In a large French oven misted with olive oil, sauté onion, celery and garlic over medium heat until fragrant, about 5 minutes. Add in the chicken broth and V-8. Then add the carrots and tomatoes. Cook for about 10 minutes. Then add the peas and beans to the pot and season with the Italian seasoning and red pepper flakes. Allow to cook another 10 minutes at a simmer over medium-low heat. Add in the Ditalini and cook for another 7 minutes – may need to add up to ½ cup water if soup is looking thick. Finally, add the fresh spinach in and allow to cook 3-4 minutes. Take pot off of the stove and allow to cool 5 minutes if serving immediately or at least 30 minutes if storing in individual cups in the freezer.