Heat the oil in a large dutch oven or other heavy-duty pot over medium heat and add the onion and celery, season with salt and pepper and cook, stirring occasionally, until just starting to brown, 3-5 minutes.

Add the squash and the aromatics, parsley, sage, garlic, and pepper flakes, if using, and cook, stirring, until fragrant, and squash starts to soften a little another 3-5 min.

Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the wine and cook until almost completely evaporated, about another minute.

Add the broth, and tomatoes and bring to a simmer and continue to simmer covered for 5-8 minutes or until the squash is halfway or more cooked and softening.

Stir in the pasta and beans. Simmer gently uncovered until the squash and pasta are tender, 8-10 minutes, stirring frequently and adding a little extra broth if needed.

Remove from the heat and swirl through the gremolata. As the soup/stew sits it will thicken so if reheating you may need to add a little water to help thin it out.

For the Herb Garlic Sauce (Gremolata): Place the parsley, sage, and garlic in a food processor. Sprinkle with salt and pepper and drizzle with the oil. Pulse until finely chopped, adding more oil if necessary to thin out into more of a sauce consistency. Season to taste with more salt and pepper if needed, and transfer to a bowl and serve with the soup/stew.