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Cook the pasta. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente according to the package directions. Drain.
Soften the aromatics. Heat the olive oil in a large Dutch oven over medium heat until shimmering but not smoking. Add the onions, carrots and celery and raise the heat to medium-high. Cook, stirring regularly, until the veggies soften a bit, about 5 minutes. Add the garlic and cook another minute, tossing regularly.
Cook the veggies. Add the zucchini or yellow squash, green beans, paprika, rosemary, and a generous pinch of salt and pepper. Toss to combine.
Make the soup. Now add the canned tomatoes, broth, fresh thyme, bay leaf and Parmesan rind (if using). Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
Finish the minestrone. Uncover the pot and add the kidney beans. Cook for another 5 minutes, then stir in the parsley and fresh basil. Just before serving, stir in the cooked pasta and simmer just until the pasta is warmed through; do not overcook.
Serve. Remove the cheese rind and bay leaf. Taste and adjust seasoning to your liking. Serve the minestrone hot with a sprinkle of grated Parmesan (if you’d like) and a drizzle of extra virgin olive oil on top.