Finely chop the onion into small pieces. Heat the oil in a large pot and sauté the onion for 3 minutes.
While this is cooking chop the carrots and pepper into cm chunks. Throw then in with a pinch of salt and sauté for another 5 minutes until they start to cook through.
Chop up the courgette into cm chunks and throw that in with 2 crushed garlic cloves and the rosemary, stir for another minute.
Cover with stock, throw in the kale, sun-dried tomatoes and drained beans.
Allow this to cook for 10 minutes while you cook the pasta.
Cook the pasta separately in another pot as per the instructions on the packet. When it’s cooked through, chuck the pasta in with the rest of the soup, and parsley.
Stir well and serve with fresh basil on top.