In a large dutch oven over medium heat add the olive oil. Once hot, add the onion, carrot, and celery, cook until the onion turns translucent, about 5 minutes stirring occasionally.
Add the garlic and cook for 30 seconds, stirring constantly until fragrant.
Add the potatoes and zucchini, mix everything together.
Add the tomato paste, thyme, and oregano, mix together.
Add the vegetables broth, diced tomatoes, water, bay leaves, salt, and pepper, stir to combine.
Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
Add the pasta, kidney beans, and kale, stir it in.
Bring to a simmer and simmer for 15-20 minutes until the pasta is cooked.
Add the butter and mix it in.
Serve immediately with fresh parsley and parmesan cheese, optional.
Notes
You can replace the kale with spinach.
Completely omit the butter if you'd like.
Use any vegetables that you have on hand, see my tips above.
Any smaller pasta will work with this recipe, again see tips above.
Chicken stock can be replaced for the vegetable stock.