In a large dutch oven heat 2 tbsp olive oil and add in onion, celery and garlic. Saute until fragrant but not brown - garlic will burn!
Add in carrots, celery, potatoes, thyme, salt, pepper, and bay leaf. Saute for another 10-15 minutes until carrots and potato start to soften, add in beans, tomatoes, and broth and remaining spices and stir well.
Bring to a boil and lower to a simmer. Let simmer for about 30 minutes stirring occasionally.
10 minutes before you're ready to serve, toss in the pasta and increase the heat a bit. Serve when pasta is Al Dente!