In a large pot over medium heat, add olive oil. Once olive oil is heated through, add diced carrots, celery and onions. Add salt. Cook until fragrant - about 5 minutes.

Add the beans and cook for 3-5 minutes. Add the passata along with the vegetable stock and parmigiana reggiano rind. Season with salt.

Cook for about 15 minutes, stirring occasionally. Optional step but recommended (this will give the dish a creamy consistency) - remove about 1.5 cups of the broth/beans, trying to grab a bit more beans than broth, and place into the cup of an immersion blender. Use the immersion blender to blend the mixture until well blended and a creamy consistency forms.

Place the blended ingredients back into the broth. When the mixture comes to a boil, add in the pasta. Stir constantly until the pasta is cooked. If pasta is not stirred constantly, it will stick to the pot. If pasta absorbs too much liquid, add more vegetable stock. Remove the rosemary sprigs and cheese rind. Add the chopped rosemary and stir once more.

Plate and top with extra olive oil, grated parmigiana reggiano, and enjoy!