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Add the olive oil to a large sauté pan or pot. Once heated, add the carrots, celery, and onions along with a pinch of salt. Toss well and sauté for 3-4 minutes.
Add the diced tomatoes, stock, and beans with their juice. Stir well until combined. Add the basil and Parmesan rind, and continue to cook for another 4 minutes.
Add the dry pasta and continue to cook for another 10-12 minutes, stirring frequently to ensure the pot doesn’t dry out. If it starts to dry out, simply add more stock or water.
Add the rest of the diced Parmesan and stir through the dish. Once the Parmesan has melted and is well incorporated, the dish is ready to serve.
Serve the dish garnished with additional cheese or basil, if desired.