Heat a large pot with the olive oil on medium heat.
Once the oil is hot, add in the onion, garlic and carrots. Sautee for about five minutes.
Add in the stock and turn heat to medium-high.
Once the broth boils add in the canned tomatoes, potato, kolhrabi, bay leaf, parmesan rind (if using), and chili (if using). Turn the heat down and simmer for about 20 minutes.
Turn the heat back up until the soup is lightly boiling. Add in the zucchini (courgette), red kidney beans and pasta, and cook for about 8 minutes.
Remove soup from heat and let stand, covered, for about 10 minutes before serving.
If using, serve with freshly grated parmesan cheese.