1 (14 1/2 oz.) can Del Monte pasta ready tomatoes
3 cans (14 1/2 oz.) low sodium chicken broth
1 onion
1 clove garlic
1 to 2 summer squash, sliced
4 to 5 carrots, sliced
1 (19 oz.) can cannellini beans, drained and rinsed
1 tsp. dried Italian seasoning
4 to 5 Tbsp. fresh basil
1/8 tsp. red pepper flakes
1/2 c. pasta

Sauté onion in a little oil. Add carrots and squash. Cook 5 minutes. Add garlic and dried seasonings. Add all cans; simmer 30 minutes. Add pasta and fresh basil; cook 15 minutes. Sprinkle with fresh Parmesan/Romano cheese.