Minestrone Soup

Serves 2-3

2 Tbsp olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 Tbsp tomato paste
3 floury potatoes, peeled and chopped
1-2 cups chopped seasonal vegetables (zucchini, butternut squash, green beans, etc.)
2 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 can diced tomatoes, with their liquid
6 cups (32 ounces) vegetable broth
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
1-2 Tbsp sugar
Freshly ground black pepper
1 cup small pasta (optional)
1 can cannellini beans, rinsed and drained
Freshly grated Parmesan cheese, for garnishing

Warm olive oil in a large pot (Dutch oven if you have one) over medium-low heat. Add the chopped onion, carrot, tomato paste and some salt. Cook, stirring often, until the vegetables have softened and the onion is translucent.
Add the potatoes, seasonal vegetables and spices and cook until fragrant, about 2 minutes.
Pour in the diced tomatoes and juices and the hot vegetable broth. Add the salt, bay leaves, red pepper flakes and sugar. Gring to a boil and simmer until vegetables are nearly cooked through.
Add the pasta (if using) and cannellini beans and cook until Pasta is cooked al dente. Taste and season with salt and pepper.
Serve sprinkled with freshly grated Parmesan.