Sweat the aromatics: Warm the olive oil in a large pot over medium heat. Add the leek (or onion) with a pinch of salt. Cook 4–5 minutes until softened and glossy. Stir in the garlic and cook 30 seconds until fragrant.

Build the base: Add carrots and celery. Cook 5 minutes, stirring occasionally, until slightly tender. If using red pepper flakes, add them now.

Add broth and optional tomatoes: Pour in the vegetable broth and crushed tomatoes if using. Drop in the Parmesan rind for extra depth if you have it. Bring to a gentle boil, then reduce to a simmer.

Stagger the veg: Add zucchini and cannellini beans. Simmer 5 minutes. Then add the pasta and cook according to package directions, usually 7–9 minutes, stirring so it doesn’t stick.

Add tender greens: When the pasta is almost done, stir in asparagus and peas. Simmer 3–4 minutes until the asparagus is just tender and peas are bright.

Finish with greens and herbs: Turn off the heat. Stir in spinach, basil, parsley, and mint. They should wilt from the residual heat. Remove and discard the Parmesan rind.

Brighten and season: Add lemon zest and juice. Taste and season with salt and black pepper. Adjust to your liking—more lemon for brightness, more herbs for aroma.

Serve: Ladle into bowls. Top with a drizzle of good olive oil, a sprinkle of Parmesan if you like, and extra herbs. Serve with crusty bread.