My dice here is about 1/4 inch. If you're nervous about the soup being too spicy, start with 1 teaspoon of cayenne powder, and add more from there to your liking.
In a large stockpot, combine the olive oil, celery, onion and salt over medium-high heat. Saute until the onions and celery soften a bit, 5 to 7 minutes.
Stir in the garlic, ginger, black pepper, turmeric, and cayenne powder. Cook for another minute or so, then add the water. Bring everything to a simmer before adding the carrots, beans, and kale.
Bring back to a simmer, and stir in the pasta. Bring back to a good simmer and cook until the pasta is cooked through. Taste, and adjust with more cayenne and salt if needed. Serve with any of the suggested toppings.
Makes a very large pot of soup - 12+ servings.