In a dutch oven or large pot, heat 2 tbsp. olive oil over medium. heat. Add garlic and cook, stirring, until softened, 30 to 60 seconds. Add rosemary, oregano, tomatoes, squash, and carrots and cook 3 to 4 minutes. Put beans in pot along with broth.
Bring to a boil, then reduce heat and simmer, partially covered, until squash is tender when pierced but not mushy, at least 30 minutes, stirring occasionally.
Add kale, peas, and pasta. Continue cooking until pasta is tender, 10 to 15 minutes. Season with salt and pepper to taste. Serve with extra olive oil to drizzle on top, the parsley, and grated parmesan if you like.