Minestrone Soup with Pasta, Beans and Vegetables

OK, so I haven't actually made this yet but I thought it sounded good. Recipe instructions call for a slow cooker, but you can easily make this in a regular pot (which would obviously be faster).

Ingredients
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
salt and ground pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
1 cups coarsely chopped fresh or frozen spinach, defrosted
4 tbs grated Parmesan or Romano cheese

Instructions
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, 1/2 tsp salt & pepper. Cover and cook on low for 6-8 hours OR on high 3-4 hrs. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 add'l minutes. Remove bay leaves and season, to taste, with salt and pepper. Laddle soup into bowls and sprinkle parmessan cheese over top.