1. Prepare the vegetables. Dice onion and carrot, and finely slice celery. Peel the pumpkin, and cut pumpkin and potato into small cubes. Wash the kale and rip the leaves into smaller pieces, discarding the thick inner stems.
  2. Heat a large soup pot or saucepan on the stove and add 2 tablespoons of olive oil. Add the onion, carrot, celery and garlic and sauté for about 5 minutes until the onion is translucent and starting to brown.
  3. Add in the vegetable stock, water, pumpkin and potato. Bring the mixture to a boil then reduce to a gentle simmer.
  4. Cook the vegetables for 7-10 minutes or until starting to soften, then add the pasta and cook for another 5 minutes. For the last minute of cooking add the kale and the bean mix, and cook until the kale has wilted into the soup.
  5. Season with salt and pepper to taste, and serve piping hot. Garnish with parsley.
    You can add extra water or stock if needed if the soup is too thick.