Hearty Spaghetti Squash Soup

Ingredients

• • 1 onion, chopped
  • 1 carrot, diced
  • 2 tbsp (30 ml) olive oil
  • 2 garlic cloves, finely chopped
  • 4 cups (1 litre) vegetable broth
  • 1 can (19 oz/540 ml) Romano beans, rinsed and drained
  • 1 can (14 oz/398 ml) diced tomatoes
  • 1 tsp dried oregano
  • 2 cups (500 ml) cooked spaghetti squash, shredded with a fork (see note)
  • 1 cup (70 g) fresh Parmesan cheese, grated, plus more for serving
  • 1/4 cup (10 g) flat-leaf parsley, finely chopped, plus more for serving