Heat the olive oil in a large soup pot. Add the onion, carrot, celery, leek, fennel and garlic and cook, stirring, until tender.
Stir in the red pepper flakes and cook 1 minute.
Add the herbs, greens, tomatoes, root vegetables, beans and cheese rind. Add liquid (bean broth, stock, etc.) and simmer 45-60 minutes, stirring periodically.
Add the pasta and cook according to package directions.
Serve the soup and garnish with grated Parmesan and/or pesto, olive tapenade, a dollop of ricotta or just chopped fresh parsley.