Warm the oil in a large pan over a medium heat and add the carrots, celery, onion, garlic, oregano, salt and pepper.
Cook for 2 minutes until soft.
Add the tomatoes and tomato puree.
Stir in 500ml vegetable stock
Add the kale and bay leaf.
Simmer for 2 minutes until the kale wilts.
Break the Explore Cuisine Organic Edamame & Mung Bean Fettuccine into thirds to give pieces a couple of inches long.
Add the pasta to the pan along with the beans.
Simmer for 5 minutes until the pasta is soft.
Season to taste and serve into bowls.
As with almost any pasta dish this recipe is best served just after making. However, if you're prepared to take a little bit of a hit on the texture of some of the ingredients it should still taste delicious reheated.Store in an airtight container and as soon as it's cooled to room temp, pop into the fridge straight away - it should last for 3 days.