For making this lip-smacking soup, place bay leaves, diced tomatoes, oregano, tomato paste, rosemary, tomato pesto, celery, parmesan rind, onion, vegetable broth, pepper, water, salt, carrots, and garlic into the slow cooker.
Cook for 3 to 4 hours on high heat or 7 to 8 on low heat.
Next, stir in the great northern beans, zucchini, red kidney beans, and pasta into it.
Give a good stir until everything comes together and cook for 25 minutes on high heat or until the pasta becomes tender.
Taste for seasoning and spoon in more if required.
Finally, stir in the spinach and green beans and cook for a further 5 to 10 minutes or until the spinach is melted. Discard the bay leaves and parmesan rind before serving. Tip: When spinach is added at the end, it will remain bright and green.
Garnish it with grated parmesan cheese and basil leaves.
Serve hot and enjoy.