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PdfHeat a large stock pot over medium-low heat and add the olive oil.
Add in the onion and garlic with 1 teaspoon each of salt and pepper and stir. Cook until the onion is translucent, about 5 to 6 minutes.
Add in the carrots and squash, cooking for 5 minutes. Drizzle in the maple syrup.
Add in the Parmesan rind, cannellini beans, tomatoes, stock, sage, oregano, and nutmeg and stir. Bring the mixture to a boil. Reduce it to a simmer and cook for 15 minutes.
After 15 minutes, add the pasta to the soup and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente.
Toss in the spinach. Taste and season with more salt and pepper if needed. You can remove the Parmesan rind or leave it in the soup for flavor.
Serve the soup with freshly shaved Parmesan.