Pour some olive oil in a large pot. Add the onions, garlic, celery, leeks, and spring onions and sauté over medium-low heat until they have softened. Add the carrots and zucchini and cook for another 5 minutes. Add the stock and bring it to a boil. Add the tomatoes, potatoes, greens, basil, Parmigiano rind, and salt and pepper to taste. Reduce the heat to a low boil and cook for 20 to 30 minutes, stirring occasionally. (The beans can be added at this time if you’re using them.) After 15 minutes, add the peas and cook for another 5 to 10 minutes. Serve in large bowls with croutons, the grated
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