Spicy Bean Soup

• 3 Tbsp. olive oil
• 2 onions, chopped
• 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, finely chopped
• 1/2 cup chili powder
• 1 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 2 tsp. dried oregano
• 1 tsp. red pepper flakes
• 2 (14 1/2-oz.) cans diced tomatoes with juices
• 1 (11 1/2-oz.) can tomato juice, 100%
• 1 (6-oz.) can tomato paste, unsalted 
• 8 cups vegetable broth, low sodium
• 2 (15-oz.) cans garbanzo beans, drained and rinsed
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 1/2 cup dried green lentils
• 3 cups broccoli florets
• 2 zucchini, cut crosswise into 1/2-inch thick rounds
• 2 yellow crookneck squash, cut lengthwise and chopped
• 1/2 cup freshly shredded Parmesan