For the Beans (see note):
8 ounces (225g) dried cannellini, borlotti, or kidney beans
Kosher salt
1 medium onion, split in half (about 6 ounces; 175g)
1 medium carrot (about 3 ounces; 85g)
2 celery stalks (about 3 ounces; 85g)
2 medium cloves garlic
1 large sprig rosemary
2 to 3 sprigs parsley
1 bay leaf
For the Soup Base:
4 ounces (115g) salt pork or pancetta, cut into 1/4-inch dice (optional)
2 tablespoons (30ml) extra-virgin olive oil, plus more as needed
1 medium onion, finely chopped (about 6 ounces; 175g)
1 medium carrot, peeled and finely diced (about 3 ounces; 85g)
2 celery stalks, finely diced (about 3 ounces; 85g)
1 tablespoon (15ml) minced fresh rosemary leaves
2 medium cloves garlic, minced (about 2 teaspoons; 12g)
1 pound (450g) ripe Roma tomatoes, peeled, seeded, and chopped (see note)
1 Parmesan rind (optional; see note)
To Finish:
1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100g)
1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115g)
1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115g)
4 ounces green beans, cut into 1/2-inch lengths (about 115g)
4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)
Chopped fresh herbs, such as basil, parsley, or rosemary, for serving
Freshly ground black pepper