In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce hear. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat; cool. Refrigerate covered, overnight. (Or, to serve immediately, add spinach and cooked pasta; heat through.)
To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 servings.