In a large pot, bring the water to a rolling boil. Add the pasta and continue to stir frequently. Cook until done (for me that was about 5 minutes). Set pasta aside.
In a large sauce pan, add the oil, onion and garlic over low-medium heat. Cook for 4-5 minutes until translucent and fragrant.
Add the pepper, beans, asparagus, carrots, mushrooms and tomatoes and cook about 5 minutes so vegetables have softened but are still crispy.
Add vegetable broth and continue to cook for a few more minutes.
Stir in spinach and kale and stir again until they have wilted.
Add basil and stir again. Remove from heat and mix together with pasta.
Top with grated Parmesan cheese if desired and serve immediately.