1. Prepare the vegetables
Finely chop the onion and garlic, peel and slice the parsnip and carrot, and cut the celery and zucchini into half-moons. Remove the cavolo nero leaves from the stems, rinse under running water, and drain. Coarsely chop the leaves.

2. Sauté the base
Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for about 5 minutes, until translucent. Stir in the garlic, parsnip, carrot, celery, and zucchini, and cook for another 5 minutes.

3. Build the broth
Pour in the vegetable broth, whole peeled tomatoes, diced tomatoes, and thyme sprigs. Break up the whole tomatoes with a spoon. Bring to a simmer and let cook for 15 minutes.

4. Add beans, greens & orzo
Stir in the drained cannellini beans and chopped cavolo nero. Simmer for 5 minutes, then add the orzo. Continue simmering for another 10 minutes, or until the orzo is tender.

5. Finish and serve
Remove the thyme sprigs. Ladle the soup into bowls, garnish with fresh basil, and finish with grated Parmesan to taste.