Liberally mist the bottom of a large pot or Dutch oven with nonstick oil spray and warm over medium heat. Add the onion, carrots, celery, salt and black pepper, and cook for about 6 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and tomato paste and cook for another minute, or until the garlic is fragrant.

Stir in the canned diced tomatoes (with liquid), beans, broth, thyme, rosemary, parsley, red pepper flakes, and bay leaves and bring to a boil. Reduce the heat to low and simmer for 45 minutes uncovered.

While the soup is simmering, cook the pasta according to package directions (minus 1 to 2 minutes from what’s instructed for al dente, since the pasta will continue to cook once added to the soup). Drain the pasta, and rinse with cold water to stop the cooking. Set aside.

When the soup is done simmering, remove the bay leaves, and add the green beans and kale. Stir to combine and continue to simmer for a final 4 minutes, or until the green beans have slightly softened and the kale is wilted. Mix in the cooked pasta and season with extra salt and pepper to taste. Garnish with fresh basil right before serving.