Add garlic, onion, celery, pepper, squash, broccoli and potatoes to a large soup pot. Add diluted veggie broth (half veggie broth, half water) until tops of veggies are just covered. Stir in mustard and spices. Bring to a boil. Reduce heat, cover and simmer until veggies are tender, 20-25 minutes. Remove from heat. Stir in spinach and beans. Transfer in sections to a blender or use an immersion blender to blend until smooth. Stir in milk and cheese. Serve warm topped with ground pepper and parmesan.