• Heat the oil in a large stock pot, then cook the onion, carrot, and celery until soft.
• Make a well in the vegetables, add the garlic and cook another minute.
• Pour in the stock, 1 can of beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.
• Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. (stir more frequently if you mash your beans to avoid them sticking and burning in the pan).
• Let simmer for 1- 2 hours (although it can cook longer), stirring occasionally.
• Remove from heat, remove the rind with a slotted spoon and discard.
• Add the pasta, chopped parsley, and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick). 
  You can also cook the pasta separately.
• Serve in bowls topped with grated Italian cheese and a sprinkling of chopped parsley.

Slow Cooker Method

• Follow the stovetop instructions up to step 2, where the onion, garlic, and vegetables are sautéed. Transfer the sautéed mixture to the slow cooker.
• Add the chicken stock, beans, tomatoes, bay leaf, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours, allowing the flavors to develop.
• About 20–30 minutes before serving, add the pasta to the slow cooker. Cook on high until the pasta is tender. Remove the bay leaf and adjust seasoning as needed.
• Serve warm, garnished with Parmesan cheese and fresh parsley, if desired.