Step 1

In a large soup pot, saute the onions, celery, and carrots with the olive oil until they begin to gain some color.

Step 2

Add the tomatoes to the pot one at a time, crushing each one by hand as you drop them in, reserve the tomato juices. Add the tomato paste, parmesan rind, garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes. Saute together for just a couple minutes.

Step 3

Add the juices from the tomatoes, broth, and bay leaves, bring to a light boil then reduce heat and let simmer for 15 minutes.

Step 4

Carefully, give the soup a taste, add additional salt, pepper, or red pepper flakes as preferred.

Step 5

Add both of the beans, and the potatoes, let simmer for another 15 minutes.

Step 6

Add the pasta and cook until the potatoes are soft and pasta is al-dente.

Step 7

Add the spinach and parsley, stir.

Step 8

Add the butter and parmesan, stir. Once the butter and parmesan have melted the soup is ready to serve. Garnish with options grated parmesan, black pepper, red pepper flakes or fresh parsley.