In a Dutch oven over medium heat add the olive oil to the pan. Once the oil is warmed add your carrots, onions, celery, and garlic. Season with salt and pepper and cook stirring often until the vegetables are nice and soft and they slightly begin to brown. This should take about 15 minutes. Add the chili flakes, bay leaves, and thyme and cook, stirring for one minute. Add the beans with their juices, chopped tomatoes, and veggie stock. Season with salt and pepper. Bring to a boil and reduce to a simmer. Add the Parmesan rind and let everything simmer for 20 to 25 minutes. Meanwhile in a separate pot with salted water cook to pasta until al dente. Remove the bay leaf, thyme, and Parmesan rind from the soup, drain the pasta and add it to the soup. Top with a lot of grated Parmesan, season with salt and pepper if needed, and enjoy.