Pasta e Fagioli
Also known as "pasta fazool," this is another rustic Italian favorite, and like minestrone and ribollita, its contents may vary from season to season, region to region, and cook to cook. Perhaps the main difference between pasta e fagioli (which means "pasta and beans") and the other classic Italian soups is the addition of pasta. While ditalini or small elbow macaroni are traditional, there are many other interesting types of pasta that would also work well. Bortolli (cranberry) beans are also traditional, but I've made this soup using pinquitos, white beans, and a 10-bean mixture, all with good results. Use as many Parmesan cheese rinds as you'd like.
A typical Italian finish for a soup is to drizzle fruity olive oil over the top of each serving at the table. You could do that instead of or in addition to the parsley and the Parmesan.
Note: This recipe is from 50 Simple Soups for the Slow Cooker by Lynn Alley. Authorization to print courtesy of Andrews McMeel Publishing.