Potpourri Vegetable Soup

I made this soup today with what I had in the fridge, I only had to buy the spinach and the fresh loaf of artisan bread we had with it.  These are estimated measurements.  When I cook something that is a potpourri mixture I don't measure but season to taste as I go.

3-4 cans of vegetable stock
1 can of diced tomatoes
1 28 oz can of crushed tomatoes
1 zucchini, cubed
1/2 eggplant, cubed
1 package of white mushrooms, sliced
2-3 carrots sliced, or a handful of mini carrots, sliced
2 stalks of celery, sliced
4 oz of fresh green beans, ends snapped and halved
3-4 T of minced garlic
2 small onions, chopped
1 regular bag of fresh spinach
dried basil
dried parsley
italian seasoning
salt and pepper

In a large pot, pour in vegetable stock.  Add all ingredients except spinach and stir.  Season to taste.  Add water as needed to cover and stir.  Cook on medium heat, stirring periodically, about 2-3 hours or until vegetables are tender.  Add spinach and stir.  Cook another 30 minutes until spinach is cooked and wilted. 

Ladle into serving bowls and sprinkle with grated parmesan cheese on top.