In a large pot, warm the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.To the pot, add the carrots, celery, garlic, oregano, salt & pepper, and cook for 5 more minutes. Add the kale, butternut squash and vegetable broth then bring to a low boil. Cook until the squash is tender, about 20 minutes.Meanwhile bring a small pot of water to a boil. Cook the pasta as directed. Strain and rinse with cold water (to keep it from sticking together) then set aside.Once the squash is tender, add the diced tomatoes and beans to the pot. Cook for another 5 minutes, until heated through. Add the cooked pasta and stir to combine. Serve warm and enjoy!