Add the diced tomatoes, tomato paste, tomato
pesto, parmesan rind, vegetable stock, water,
carrots, celery, onions, garlic, oregano,
rosemary, and bay leaves to a slow cooker.
Seasonw ith salt and pepper to taste and cook
on low heat 6-8 hours or high 3-4 hours
Add in red kidney beans, great northern beans,
zucchini, and pasta and cook on high heat for
an additional 20 - 25 minutes until pasta is
tender. Stir in the spinach and green beans and
cook for an additional 5 minutes until heated
through. Serve warm topped with parmesan cheese
and garlic toasts.