Heat olive oil in a large dutch oven over medium heat.
Add the chopped carrots, celery and onion and season with a good pinch of salt. Cook and stir occasionally until they start to soften and brown, about 10 minutes or so.
Add the potatoes, sprinkle on some more salt, and continue cooking and stirring another 5 minutes or so, or until all the vegetables are nicely browned. You should have a good fond on the bottom of your pan, careful it doesn't burn.
Add 6 cups of chicken broth and scrape up the browned bits from the bottom of the pan. This is good stuff you want. Then add the chopped tomatoes and Parmesan rind, a little more salt and bring to a boil. Reduce heat and simmer about 15 minutes, stirring occasionally.
Stir in the zucchini,kale and corn simmer 5 minutes and then add the pasta and 1 cup chicken stock. Adjust heat to keep a simmer going and cook until the vegetables are tender, another 10 minutes.
Lastly, add the beans and simmer another 3 or 4 minutes. Taste and season with salt and pepper.
Ladle into bowls and drizzle with a little good olive oil and a sprinkling of grated Parmesan.