Vegetarian minestrone with ditalini pasta and veggies

2 tablespoons extra virgin olive oil
1 leek, white and light green part, sliced thin
1 carrot, peeled and ¼ inch diced
2 celery ribs, ¼ inch diced
½ cup fennel bulb, ¼ inch diced
1 bay leaf
3 inch piece of Parmesan rind
2 garlic cloves, minced
10 ounces haricot verts, trimmed and cut into ½ inch-long pieces
16 ounces (cooked cannellini beans)
2 small or 1 large zucchini, halved, seeded, cut into ½ inch pieces
1 tomato, concasse, ¼ inch diced pieces
½ cup ditalini pasta
8 cups vegetable stock/broth
½ teaspoon kosher salt
1/8 teaspoon finely ground black pepper

Heat a large heavy bottom skillet over medium heat; add the oil. Cook the leek, carrots, celery, and fennel until softened, about 5-8 minutes. Season with a little salt and pepper. Stir in the garlic, bay leaf and add the broth.

Bring the broth to a simmer and add the pasta, cook until al dente; add the parmesan rind; stir in the green beans, cannellini beans, zucchini and tomato and cook until everything is tender, about 10 minutes. Season with salt and pepper. Remove the Parmesan rind and bay leaf before serving.