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Heat olive oil in a large stock pot over medium/high heat and add: onions, carrots, leeks and sea salt. Stir until softened for ~3 mins, then hit it with the garlic and stir.
Add the basil, oregano, thyme, rosemary and paprika and stir again.
Next, add the ground meat and stir until slightly browned.
Add the tomato paste, broth, ground tomatoes, Parmesan rind and stir.
Then we’ll add the chickpeas or cannellini beans, the dry pasta and let everything simmer away for 20 mins.
Add greens (spinach or kale), squeeze of lemon and shredded Parmesan.
Serve as is or with thick, crusty bread. I’d keep shredded Parmesan on the side!