1 large white onion (or 2 small onions), diced
2 large carrots, diced
1 large celery stalk, diced
1½ cups fresh green beans, cut into three pieces
2 cups diced pumpkin or butternut squash (optional - swap for potatoes if desired)
6 cloves garlic, chopped OR minced
¼ cup tomato paste
3 cans (14.5 oz) diced or crushed fire roasted tomatoes
6 cups vegetable broth (or stock)
salt and pepper to taste
2 tablespoons Italian dried herbs
1 teaspoon dried basil
2 teaspoons vegetable bouillon powder (or stock powder)
3 tablespoons chopped fresh parsley
1 teaspoon sugar (optional -- offsets the acidity from the tomatoes)
2 bay leaves
1 parmesan rind
2 large zucchini, diced
1 can (15 oz | 425 grams) white navy beans (Cannellini beans), drained and rinsed
1 can (15 oz | 425 grams) red kidney beans, drained and rinsed
1x packet (340 gram | 12 ounce) three cheese tortellini (I use dried not fresh, but you can use fresh or refrigerated if desired)
2 cups loosely packed baby spinach
Finely shredded Parmesan cheese, for serving (or Romano)