Add olive oil to a large enamelware or cast-iron pot and heat over medium-high.

Add onions and celery and saute, stirring often, for 2 minutes.

Add a large pinch of salt and continue cooking for another 5 to 6 minutes, or until the onions and celery are soft and slightly caramelized, but not overly browned.

Add garlic, dried oregano leaves, and tomato paste, and saute for an additional minute.

Deglaze the pan with the vegetable broth.

Add crushed tomatoes, kale, Parmigiano Reggiano rind (if using), and salt and pepper.

Bring to a boil over high heat, then reduce to a bare simmer and cover.

Continue cooking for 30 minutes, stirring occasionally.

To cook the pasta, bring 2 quarts of water to a boil in a 4-quart stock pot.

Add 2 tablespoons of kosher salt to the water and make sure it remains at a constant boil over high heat.

Drop the pasta into the salted water and stir to prevent the pasta from sticking to the bottom.

Stir the pot often to ensure the individual noodles are constantly moving and cook evenly.

When the pasta is just slightly undercooked (about 9 minutes), transfer directly to the stew base in the pot.

Add the cranberry beans (along with approximately 1 to 1 ½ cups of their cooking liquid, depending on how thick you like your stew) to the pot and simmer for an additional minute to heat through.

Season with salt to taste.

To serve, divide between 4 serving bowls and garnish with a healthy drizzle of extra virgin olive oil, freshly grated Parmigiano Reggiano, and more freshly cracked pepper.