In a 5-liter stockpot or large saucepan, combine the leek, carrots, celery, potato, courgette, tomatoes, stock, and Parmesan rind (if using). Season with salt and pepper.

Bring the mixture to a boil using the boiling plate, hotplate on boiling setting, or induction hob on high.

If you’re using hotplates, simmer for about 45 minutes on the simmering plate or reduce to a simmering setting or medium-low on the induction hob. Alternatively, for cast ovens, cover and simmer for 5 minutes. Then, transfer the stockpot to the floor grid of your simmering oven or set your oven to B1 and cook for 1 hour.

Add the drained borlotti beans, spinach, and pasta into the pot, stirring well. Simmer for an additional 10 minutes, or until the pasta is cooked through.

Remove the Parmesan rind and serve the soup in bowls, accompanied by some crusty bread for dipping.