In a large stock pot, on medium-high, heat olive oil until shimmering.

Add chopped onions, garlic, celery and carrots.

Sauté until onions are translucent and tender, about 10 minutes.

Add spinach, parsley and dried oregano. Stir until spinach is wilted.

Lower the heat to medium; add vegetable stock, tomato juice, diced tomatoes, Adzuki beans, Garbanzo beans, Kidney beans, Pearl Barley and bay leaf.

Cover and simmer for 1 hour.

Stir in red wine, soy sauce and Parmesan cheese before serving.