Classic Italian Minestrone Soup with Pasta

0 Heat [wprm-ingredient text="¼ cup extra virgin olive oil" uid="0"] a large (5 or 6 quart) soup pot over medium-high heat. Add [wprm-ingredient text="1 ¼ cups chopped carrots (2 large or 3 small carrots)" uid="1"], [wprm-ingredient text="2 chopped celery stalks" uid="4"], [wprm-ingredient text="1 chopped onion" uid="2"], and a big pinch of salt. Cook, stirring once or twice, until the vegetables become softened, about 5 minutes. 
1 Stir in [wprm-ingredient text="1 tablespoon finely chopped or grated garlic" uid="3"], [wprm-ingredient text="1 tablespoon tomato paste" uid="6"], [wprm-ingredient text="1 teaspoon Italian seasoning, dried thyme or oregano" uid="17"], and [wprm-ingredient text="¼ teaspoon crushed red chili pepper" uid="18"]. Cook one minute, until fragrant. Add [wprm-ingredient text="1 15-ounce tomato puree or crushed tomatoes" uid="7"], [wprm-ingredient text="2 15-ounce cans kidney or cannellini beans (or 1 of each)" uid="8"], [wprm-ingredient text="½ pound 2-inch sliced green beans" uid="11"], 2 teaspoons salt and the Parmesan rind, if using. Pour in [wprm-ingredient text="4 cups vegetable broth" uid="15"] or water and bring to a simmer. Cook 25 minutes, uncovered.
2 Meanwhile, cook [wprm-ingredient text="1 cup small dried pasta" uid="12"] in a pot of salted water. Cook until the pasta is al dente, according to package directions. Drain.
3 Add the pasta to the soup and stir in [wprm-ingredient text="2 cups dark leafy greens such as spinach, chard or kale" uid="13"] until they wilt. Add [wprm-ingredient text="2 tablespoons chopped parsley" uid="19"]. Taste the soup for seasoning (if you used water, the soup will need another teaspoon or so of salt). The starch from the pasta will thicken the soup as it sits. Serve in bowls, with grated cheese on top.