Step 1

Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy.

Step 2

Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.

Step 3

Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid.

Step 4

Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more.

Step 5

Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste.

Step 6

Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if you’d like.