Place onion, carrot, celery, garlic, canned tomatoes, broth, rosemary, bay leaves, and Parmigiano-Reggiano rinds in a crock pot on high heat and cook for 4 hours. Season to taste with salt and pepper. Add the beans, zucchini, green beans, and dry pasta and cook for approximately 30 minutes, or until pasta is al dente. Season again if necessary and serve with your favorite bread.