Put the bacon into a 6-quart soup pot and brown it until it is crisp. Pour off half of the bacon fat and discard. Add onions, carrots, celery and garlic and sauté for a few minutes. Add zucchini, red pepper, cauliflower, tomatoes and juice, chicken broth, oregano and Parmesan rinds. Season with salt and pepper. Bring to a simmer, stirring occasionally. Simmer for 30 minutes, until vegetables are tender, but still hold their shape.
Stir in baby spinach and beans and stir until spinach has wilted and beans are heated through.
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