Heat the olive oil in a soup pot. Add the onion, stir, and in a few minutes add celery, carrots and garlic. Continue cooking for a few minutes, then add the squash, basil, chili powder, bay leaf, thyme, water/broth and tomatoes. Simmer about 20 minutes. Add the beans, green beans, kale and heat another 10 minutes or so until vegetables are cooked. Prepare the pasta separately. To serve, combine the pasta and soup and adjust seasoning with salt and pepper. This goes nicely with a dollop of Garlic Thyme Flavor Balm as garnish.