| 2 | ts | Olive oil |
| 1 | md | Yellow onion; chopped |
| 2 | | Cloves garlic; minced |
| 2 | md | Carrots, peeled, halved lengthwise; and sliced thin |
| 1 | md | All-purpose potato, peeled and cut; into 1/2" cubes |
| 1 | md | Yellow or green summer squash (about 1/2 pound), cut into 1/2-inch cubes |
| 1 | tb | Dried basil; crumbled |
| 1 | ts | Dried oregano; crumbled |
| 2 | lg | Bay leaves |
| 1 | lg | (28 ounces) crushed low-sodium tomatoes; with juice |
| 6 | c | Chicken or vegetable stock |
| 1/4 | lb | Green beans trimmed and cut; into 1" pieces |
| 4 | oz | Tiny shells or tubettini |
| 1 | cn | Great Northern white beans; drained and rinsed |
| | Grated Parmesan cheese, if desired |
| 3 | tb | Minced parsley |
