MINESTRONE SOUP

Heat olive oil in a large pot over medium heat; sauté onions until translucent and lightly golden.

Add garlic, red pepper flakes, oregano, and thyme; cook briefly until fragrant.

Stir in carrots, celery, and potatoes; sauté for a few minutes to develop sweetness.

Deglaze with white wine, scraping browned bits from the bottom.

Add broth, diced tomatoes, and bay leaf; bring to a boil then simmer 15 minutes.

Add beans, zucchini, and pasta; cook until pasta is al dente.

Remove bay leaf; stir in parsley, Parmesan, and a drizzle of olive oil.

Let rest 5 minutes, then serve hot with extra Parmesan if desired.