In a large stock pot over medium heat, add the olive oil, onion, carrots, and celery. Stir to coat and cook for 5 minutes. Next, add the garlic and zucchini. Stir to coat and continue cooking for another 4-5 minutes.
Add the tomato paste, stir, and cook for a minute or two. Next, add the cooked beans (whole beans and smashed beans), some sea salt, black pepper, and the Parmigiano Reggiano rind. Add the stock, increase the heat to high and bring it all to a boil. Once boiling, reduce the heat to a simmer and cook for 25 minutes.
Add the kale, parsley, and frozen peas. Stir to combine and continue cooking for another 5-8 minutes. Remove the Parmigiano Reggiano rind and discard. Taste. Season as needed with sea salt and black pepper.
Finish with a drizzle of olive oil and Parmigiano Reggiano. Serve with your favorite bread.