2 teaspoons olive oil
1 medium-size yellow onion, chopped
2 cloves garlic, minced
2 medium-size carrots, peeled, halved lengthwise, and sliced thin
1 medium-size all-purpose potato, peeled and cut into 1/2-inch cubes
1 medium-size yellow or green summer squash (about 1/2 pound), cut into 1/2-inch cubes
1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
2 large bay leaves
1 large can (28 ounces) crushed low-sodium tomatoes, with their juice
6 cups chicken or vegetable stock
1/4 pound green beans, trimmed and cut into 1-inch pieces
4 ounces tiny shells or tubettini
1 can Great Northern white beans, drained and rinsed
Grated Parmesan cheese, if desired
3 tablespoons minced parsley

In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.

Add the tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the green beans, cover, and cook until the beans are tender but still crisp--about 10 minutes. Remove the bay leaves.

Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with the cheese and parsley.