Combine potatoes, onions, carrots, zucchini, garlic, spinach, penne and 6 cups water in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Stir tomatoes and 1 cup water into potato mixture. Add kidney beans and all remaining ingredients except Parmesan cheese and simmer 15 minutes.
Remove and discard bay leaf. Sprinkle each serving with Parmesan cheese. Serve with bread or rolls. Yield: 5 quarts