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Heat a large dutch oven over medium heat, and then add the olive oil. Once the oil is hot, add the onion, carrot, and celery. Sprinkle with a small pinch of salt (about ¼ teaspoon). Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 5 minutes or so.
Add the garlic and tomato paste. Stir to coat the vegetables with the tomato paste and cook for an additional minute.
Add 1 cup of stock to the pan and scrape any browned bits off the bottom of the pan with a wooden spoon. Add the remaining vegetable stock along with the remaining ingredients (diced tomatoes, beans, pasta, zucchini, green beans, thyme, rosemary, salt, pepper, red pepper flakes, and parmesan rind).
Stir to combine and then bring the soup to a gentle boil. Cook for 5 minutes, or until the pasta is just al dente. Stir regularly to ensure that the pasta isn't sticking to the bottom of the pot.
Season with additional salt and pepper to taste. Serve warm topped with a sprinkle of freshly grated parmesan and a bit of fresh thyme and/or parsley.
Store any leftover soup in an airtight container in the fridge for up to four days.