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To quickly mince the celery, carrots and onion, add them to a food processor and pulse 20-25 times.
Use a peeler to peel the skin off of your butternut squash. Slice the squash in half, deseed and dice into ½ inch pieces.
Peel and dice the potato. Remove the ribs from the kale and chop the leaves into small pieces.
Blend one can of cannellini until smooth. Do not drain the liquid before blending.
To a large pot, add the olive oil, the soffritto (minced celery, carrots and onions), 1salt, pepper and dried rosemary. Sautè over medium heat for 3 minutes then add the butternut squash, potatoes, vegetable broth, 3 cups water, thyme sprigs and parmesan rind. Bring to a boil and let boil for 6 minutes.
Add the ditalini and cook for 8 minutes more stirring occasionally so the pasta doesn't still to the bottom of the pot.
Lower to a simmer then stir in the kale (or spinach), canned and puréed beans. Let simmer for 5 minutes more.
Serve warm with grated Parmigiano Reggiano.