Peel and finely dice the onion, peel and finely dice the carrot, thinly slice the celery sticks and peel and crush the garlic.
Heat the olive oil in a large pan over a low heat, add the onion, carrot and celery and cook gently for about 10 minutes until softened and lightly coloured. Add the garlic and cook for another minute.
Dice the courgette, peel, de-seed and dice the butternut squash, dice the potato, thinly shred the cavolo nero or kale and strip and finely chop the thyme and rosemary leaves, discarding the stalks.
Add all of the prepared veg, the herbs, tinned tomatoes, cannellini beans, vegetable stock and pasta shapes to the pan.
Bring up to a simmer then allow to simmer gently for 20-30 minutes until both the vegetables and pasta are tender. Season to taste with salt and pepper and stir in some finely chopped fresh basil or serve with a spoonful of pesto.