1. Saute onion and garlic in olive oil in a large dutch oven until translucent.
2. Pour in marsala wine and both cans of diced tomatoes and simmer until the liquid has reduced by half.
3. Add broth, seasonings, tomato paste, parmesan rind and carrots and bring to boil.
4. Allow to boil for 1-2 minutes, then add pasta and zucchini. Simmer until pasta is cooked and zucchini is tender; stir in beans and turn off the heat.
5. Remove bay leaves and remainder of the parmesan rind.
6. Serve immediately with fresh parmesan and crusty bread.