Pour some olive oil in a large pot. Add the onions, garlic, celery, leeks, and spring onions and saute 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 0 to 30 minutes, stirring occasionally. (The beans can be added at this time if you are using them.)
After 15 minutes, add the peas and cook or another 5 to 10 minutes.
Serve in large bowls with croutons, the grated Parmigiano or Pecorino, a drizzle of EVOO, and a sprinkle of the chopped parsley.
