Heat olive oil in large pot on medium heat. Add onion, carrots, and celery and cook until translucent, approximately 5 minutes.
Add zucchini, mushrooms, kale, and garlic and cook until they begin to soften, approximately 3 minutes.
Add basil, oregano, salt, pepper, and flax seed (if using) to vegetables and stir. Let the spices saute for approximately 2 minutes, stirring occasionally.
Add diced tomatoes, tomato sauce, beans, Parmesan rind, and stock to pot. Raise heat to high and bring to a boil. Once boiling, reduce heat to medium low and simmer for 15 minutes, stirring occasionally. While simmering, cook pasta in separate pot as per package directions until al dente.
Stir in the pasta and season with salt and pepper as needed.