Add diced tomatoes, tomato paste, garlic, onions, carrots, celery, bay leaves, basil, oregano, rosemary, rosemary and thyme to the slow cooker. Stir in vegetable broth and water into slow cooker and season with salt and pepper to taste. Cover with lid and cook on low for 5-7 hours or high 3-4 hours.Stir in zucchini, red kidney beans, cannellini beans and pasta and cook on high heat for an additional 20 - 25 minutes until pasta is tender. Add green beans and spinach and cook for an additional 5 minutes until heated through. Serve warm with bread and top with parmesan cheese if desired.