Step 1

Heat the oil in a 5 qt Dutch oven or soup pot set over medium. When the oil begins to shimmer, add the onions, carrots, celery, broccoli, sweet potatoes, and fennel. Saute, stirring frequently, until all of the vegetables are softened.

Step 2

Scootch the vegetables to the side, creating a clear spot and add the tomato paste and garlic to the spot. Stir together until the garlic is fragrant (less than a minute), then mix in with the remaining vegetables.

Step 3

Increase heat to medium-high, and ddd the beans, crushed tomatoes, and 4 cups of water. Bring to a boil, then reduce heat low or medium-low to maintain a very gentle simmer. Cook for 20 minutes, uncovered.

Step 4

Add the pasta and a pinch of salt. If the soup is too thick, add another cup of water. Cook for 10 minutes more.

Step 5

Stir in the herbs. Taste, and add salt and pepper as needed.

Step 6

To serve, spoon into bowls, drizzle with olive oil and top with the cheese.