In a large saucepan or pot over medium-low, warm oil. Add onion; stir. Cook for 5-7 minutes, until the onions begin to brown. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cook for 1 minute, until fragrant.
Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low. Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender.
When the cauliflower is fork tender, add beans, kale, and noodles. Cook until the kale is slightly wilted. Serve hot.