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PdfIn a large pot or Dutch oven over medium-low heat, warm the oil. Once the oil begins to shimmer, add the peppercorns and chiles. Cook, stirring, for 1 minute, then increase the heat to medium-high and add the onion and carrot. Cook until the onion becomes translucent, 5 to 7 minutes. Reduce the heat to medium, add the zucchini and tomatoes, and cook until the zucchini is al dente and still bright green in color, 8 to 10 minutes.
Add the beans, rosemary, garlic, salt, ground black pepper, parmesan rind, and 4 cups water, increase the heat to high, and bring the soup to a boil. Then reduce the heat to low, cover, and cook for 10 minutes.
To serve, ladle the soup into individual bowls and garnish with more rosemary, the baguette, Parmesan, and a drizzle of olive oil.