Blanch the tomatoes in hot water for 5 minutes. Discard the skin and chop them. Heat oil in a deep pan and saute the bay leaves and garlic for a few seconds.
Add the onion and fry till translucent. Then add the french beans and celery and stir for a minute. Now add the stock and simmer on low flame till the veggies are soft.
Add the tomatoes, tomato paste and bell peppers and simmer for a minute or two. Then add the boiled kidney beans, chick peas. boiled pasta, spinach leaves, parsley, dried herbs, salt and pepper.
Simmer for 2 minutes. Ladle into soup bowls and serve, garnished with grated cheese.
