Soak the white beans and crowder peas over night and then simmer on low heat until tender.

In a separate pot set over medium high heat, add the olive oil followed by the diced onion, celery and carrot. Sauté for 3 minutes and add the garlic and chopped kale. Add the oregano and thyme and simmer for 5 minutes. Add the tomatoes and chopped basil and stew for 10 minutes. Add the vegetable stock. Bring to a boil, reduce heat to low and simmer for 30 minutes.

Raise heat to medium high and add the remaining vegetables, tomato and pasta. Bring to a boil then reduce heat to medium-low and simmer until the vegetables and pasta are cooked, 10-15 minutes.
Stir in the salt, pepper and fresh parsley.