Chop vegetables.
For the soup, heat a large Dutch oven or soup pot over medium-high heat with olive oil, 3 turns of the pan.
10-Quart Covered Stockpot
10-Quart Covered Stockpot
Add carrots, celery, onions, zucchini and cheese rind. Season with salt and pepper, oregano and red pepper and soften 5 to 6 minutes, stirring frequently. Add garlic and greens and cook to wilt. Add cauliflower, beans, passata, and stock. Bring to boil and reduce heat to simmer. Cook for 15 minutes until vegetables and beans are tender, then stir in fresh basil.
Separately, boil water and salt it and cook pasta a bit less than package directions. Add to soup if you are eating the whole pot of soup or drain and hold aside with a touch of oil to keep from over cooking it and add as needed.
Remove rind.
Serve soup and pass cheese and charred bread.
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