Step 1: Prepare the Base

1. In a large pot, warm 1 tablespoon of olive oil over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until softened.
3. Stir in the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.

Step 2: Add Liquids and Simmer

1. Add the tomato paste, bay leaves, diced potato, vegetable broth, and water to the pot. Stir to combine.
2. If using, add the Parmesan cheese rind to the pot for extra flavor.
3. Bring the mixture to a rolling boil, then lower the heat and allow it to simmer for approximately 15 minutes, or until the vegetables become tender.

Step 3: Add the Beans and Pasta

1. Drain and rinse the Borlotti (or Cannellini) beans and add them to the pot.
2. Add the ground nutmeg, and season with salt and pepper to taste.
3. Stir in the pasta and let the soup continue to simmer for another 10-12 minutes, or until the pasta is cooked to your liking.
4. If the soup becomes too thick, add more water or broth to adjust the consistency.

Step 4: Final Touches

1. Once the pasta is cooked and the flavors are well-combined, remove the bay leaves and Parmesan rind (if used).
2. Ladle the soup into bowls and garnish with freshly chopped herbs, grated Parmesan cheese, ground black pepper, and red pepper flakes if you like a bit of heat.