In large soup pot over medium-high heat, warm oil. Add onions, carrots and celery. Saute until onions are translucent. Add diced and whole tomatoes, green beans, kidney beans, cabbage, herbs and spices, bouillon, water, tomato puree and barley. Bring to a boil. Reduce heat and simmer 45 minutes.
Stir in peas, garbanzo beans and cooked pasta. Simmer 15 minutes. Stir in spinach.
Ladle into bowls and sprinkle generously with grated Parmesan cheese.