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Heat the oil in a large saucepan over a medium heat.
Add the onion and a pinch of salt and cook for a couple of minutes.
Then add the leek, fennel and celery and cook for another 5–10 minutes until softened and starting to brown.
Add the garlic and cook for about 2 minutes until fragrant.
Add the stock, 500ml (2 cups) of water and the chickpeas or beans.
Bring to the boil and cook for 10 minutes.
Then add the greens and pasta, and cook for another 5–10 minutes, using the pasta cooking directions as a guide.
Remove from the heat, stir in the nutritional yeast, parsley and capers, and season with salt and pepper to taste.
It will be soupy when fresh off the stove but will thicken significantly as it cools and the pasta absorbs the liquid.
To serve, ladle into bowls and add a squeeze of lemon, then top with parmesan and chilli, if using.