In a crock pot, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt and pepper. Cover and cook on LOW for 6 to 8 hours.
Thirty minutes before the soup is done cooking, add zucchini and spinach.
Cover and cook 30 more minutes.
Add cooked pasta, cook 10 minutes more.
Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.
Ladle soup into bowls and top with extra parmesan cheese. ENJOY!!