Ingredients

• 4 medium carrots (peeled and sliced)

• 2 celery stalks (sliced)

• 1 large yellow onion (chopped)

• ½ small head Savoy or green cabbage (chopped)

• 3 cloves garlic (minced)

• 2 (15-oz) cans cannellini beans (drained and rinsed, or pre-cooked dry beans)

• 1 (14.5-oz) can diced tomatoes

• 6 cups water

• 1 piece Parmesan rind (optional)

• 1 Tbsp kosher salt (plus more to taste)

• ½ tsp freshly ground black pepper (plus more to taste)

• 1 sprig fresh rosemary or ½ tsp dried rosemary

• 1 sprig fresh thyme or ½ tsp dried thyme

• 1 sprig fresh oregano or ½ tsp dried oregano

• 1 medium zucchini (quartered lengthwise and sliced)

• Optional: lentil pasta of choice