Cook orzo (or elbow macaroni) according to package direction, drain, rinse and set aside.

Heat oil in a soup pot over medium heat. Add onion, celery, carrots, garlic, oregano and basil; sweat, partially covered until onion is softened, about 4 minutes. Add tomato paste, stir and cook 1 to 2 minutes. Stir potatoes and zucchini into pot and cook for 2 minutes.

Add broth, diced tomatoes and Parmesan rind (optional). Bring to a boil, reduce heat to a simmer and cook until potatoes are tender, about 10 to 12 minutes.

Add beans, kale and parsley. Season soup with salt, black pepper and pepper flakes; remove parmesan rind if using. 

Serve minestrone over orzo in each bowl. Top with freshly grated Parmesan cheese.