another minestrone

Zucchini to use up, I'm following this recipe (sort of) for minestrone.  

• pasta (elbows or another small shape are nice), about 1 cup dried
• onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2-4 cloves garlic (depends on size)
• 1 zucchini, chopped
• 1 cup green beans (in shorter lengths)
• tomatoes and water (1 15 oz can diced tomatoes + 6 cups of water, or whatever tomato/water combo worked - I used passata for most of it)
• bouillon (or use broth)
• 1 tsp paprika
• 1/2 tsp dried rosemary (or fresh)
• 1 tsp dried basil (or fresh)
• 1/2 tsp dried thyme (or fresh)
• 1/2 tsp dried parsley (or fresh) 
• salt, pepper
• parmesan rind piece 
• bay leaf
• can (or equivalent) of beans: white beans, kidney beans, or cranberry beans  

Saute carrots, celery, and onions until beginning to soften (about 5 minutes).  Add garlic and saute gently for a minute or two.  

Add zucchini and beans (and any other vegetables, though leafy greens should come later), beans, spices, tomatoes, water, parmesan rind, etc.  

Cook about 30 minutes until vegetables are cooked but not soft.

Cook pasta separately and add in (unless the whole pot of soup is getting eaten then).