Start by preparing the 500 ml of vegetable stock 

Peel and finely chop the onion

Put a large pot on medium heat

Add some of the vegetable stock in the pot with the chopped onion and the 2 bay leaves. Cook for 5 minutes.

Peel and finely chop the garlic and add to the pot along with oregano and thyme

Add the chopped celery sticks and chopped carrots to the pot. Cook for 5 minutes . Stir regularly ensuring that the ingredients are not sticking to the pot, and add more vegetable stock if needed. 

Add the remaining of the vegetable stock, the chopped tomatoes and the tomato puree

Chop the courgette into small cubes and add to the pot.

Add the balsamic vinegar

Add the cannellini beans

Break the spaghetti and add to the pot along with 300 ml of boiling water.

Remove the tough middle spines of the kale, roughly chop of the leaves, and add to the pot .

All vegetables and pasta should be covered by the water, add a small amount more boiling water if needed.

Cook for 15 minutes on a low simmer

turn off the heat and add a bunch of chopped basil and 2 tablespoons of nutritional yeast (optional) 

Add a sprinkle of black pepper and salt to taste.