In a large pot, heat the olive oil, add onion, celery, carrot and garlic and sweat for about 4 mins. Stir in the beans, add stock and tomatoes. Bring to the boil, then reduce the heat and simmer for about 10 mins.
Increase the heat, add the pasta, then reduce the heat to minimum and cook until the pasta is ready. Remove from the heat, stir in the Parmesan rinds and leave to rest for 5 mins.
In the meantime, combine the crispy brad, thyme leaves and a drizzle of olive oil. Divide the pasta and beans beten bowls. Sprinkle with the crispy bread mixture and serve.
