In a 6 or 7-quart crock pot, add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar.
Season with salt and pepper to taste and cook on low heat 6 - 8 hours or high 3 - 4 hours.
Add in zucchini, pasta, garlic, kidney beans and white beans.
Cook, on high heat, an additional 30 - 40 minutes until pasta is tender.
Stir in spinach and Italian green beans.
Cook several minutes until heated through.
Stir in more vegetable broth or water to thin, if desired.
Serve warm topped with Romano or Parmesan cheese.