Step 1

Place a large pot over medium heat and pour in a generous amount of EVOO.

Step 2

Add the chopped celery, onion, and carrots to the pot. Remove the leaves from a sprig of rosemary using your hands and add them to the pot. Stir to combine.

Step 3

Add a splash of water to prevent the soffrito from burning. Cover with a lid and allow it to cook for 10 minutes.

Step 4

After 10 minutes, remove the lid and stir. Add the pumpkin and potatoes, then mix to combine. Drizzle in a little more EVOO and continue stirring. Add enough water to cover all the ingredients.

Step 5

Cover the pot with a lid and let it cook for 10–15 minutes.

Step 6

Remove the lid and stir. Add the diced tomatoes and mix well. Pour in enough water to cover the ingredients again. Turn the heat to medium-high. Add the Parmigiano rind, another sprig of rosemary, and the broccoli. Stir to combine.

Step 7

Add more water if needed to ensure all ingredients are submerged. Season generously with salt and pepper, then stir. Cover with the lid and cook for 10 minutes.

Step 8

After 10 minutes, remove the lid and stir. Add the mixed beans, lentils, and a small handful of chopped parsley. Add a splash of water if needed and stir again.

Step 9

Cover the pot and cook on medium-high heat for 20 minutes, stirring 2–3 times during this period. Remove the rosemary sprig before continuing.

Step 10

Add more water so the ingredients are swimming in the broth. Taste the soup to check if the vegetables are cooked through and the seasoning is balanced. Adjust with salt, pepper, and a drizzle of EVOO if needed.

Step 11

Add the pasta and cook it for 2–3 minutes less than the package instructions. Stir to prevent it from sticking.

Step 12

Let the soup cook uncovered for 10 more minutes, stirring occasionally. Check if the pasta is al dente. Once ready, remove the pot from the heat and serve immediately.