In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 2 diced onions, 2 minced garlic cloves, and 2 chopped celery sticks. Sauté for about 5 minutes until the onions become translucent.

Once the vegetables are softened, introduce 2 cans of drained cannellini beans and pour in 1.2 liters of organic vegetable stock. Add the contents of a 285g jar of sun-dried tomatoes. Bring to a gentle simmer for about 10 minutes.

Stir in 150g of mixed pasta shapes to the simmering soup. Cook for an additional 10 minutes or until the pasta is al dente, stirring occasionally.

In the final stages, add 180g of chopped kale to the soup. Let it simmer for an additional 2-3 minutes until the kale is just wilted.

Taste your soup and season with salt and pepper as needed. Ladle the soup into bowls and serve warm, optionally garnished with olive oil or parmesan.