Capture the flavors of the summer harvest in one bowl of cheesy goodness. Vegetarian and gluten-free, if desired.
Heat oil in a Dutch oven or large pot over medium-high heat. Add chopped onion and sauté for 3 minutes or until softened. Add chopped oregano and minced garlic. Sauté for 1 more minute.
Stir in squash, zucchini, carrot and green beans. Cover pot and allow to simmer over medium heat for 10 minutes or until vegetables are al dente. Remove from heat.
Place 3 cups chopped tomato and 1 cup broth in a blender; process until smooth. Alternatively, place 3 cups chopped tomato and 1 cup broth in a high-sided bowl and using an immersion blender, process until smooth.
Add the tomato mixture to the pot and return the pot to the heat. Stir in the remaining chopped tomato and broth along with the salt & pepper. Bring mixture to a boil. Reduce heat and simmer for 20 minutes.
Add pasta and beans to the pot. Cook for 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in the spinach.
Ladle soup into individual bowls and top each serving with about 2 tablespoons of shredded cheese. If desired, garnish with coarsely ground black pepper.