Add olive oil to a deep pot or dutch oven. Add the Italian sausage, breaking it into pieces with a wooden spoon. Cook until the meat is browned, about 5-7 minutes, then remove it from the pan and set aside.
Add the diced onions, carrots, celery and garlic to the same pot and cook until softened.
Return the sausage to the pot.
Add tomato paste.
Add the rinsed beans.
Add the diced tomatoes.
Add the beef broth.
Add the rind of Parmigiano Reggiano
Add the dried herbs, bring to a boil and allow to simmer for 30 minutes or longer. Stir occassionaly to help disperse the cheese rind as it breaks down.
Taste and add salt and pepper to your liking. Then, add the ditalini pasta and cook to al dente, as recommended on the package. Add the pasta just before you are ready to serve, otherwise it will overcook and get mushy.
Garnish with sunflower greens and pea shoots, and a sprinkling of Parmigiano Reggiano before serving.
