Heat olive oil in a large stock pot over medium/high heat
Add onions, carrots, leeks and sea salt, stir until softened for approximately 3 minutes
Add garlic and stir
Add basil, oregano, thyme, rosemary and paprika and stir
Add tomato paste, broth, ground tomatoes, and Parmesan rind and stir
Add chickpeas or cannellini beans and dry pasta
Let everything simmer for 20 minutes
Add greens (spinach or kale) and squeeze of lemon
Stir in shredded Parmesan
Serve as is or with thick, crusty bread with extra shredded Parmesan on the side
