Step 1

Puree beans with 1 cup of the broth in a blender.

Step 2

Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.

Step 3

Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind if using, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.

Step 4

Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.

Step 5

Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.

Step 6

Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.