2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
¼ cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1¼ cup celery, diced
1½ cup white onion, diced
4 - 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or ½ teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1½ cups zucchini, diced
1½ cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2½ cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)