End of Summer Soup Recipe

I make this soup at the end of the garden season in large batches and freeze it. I really overdid it last week and gave some of it away. We have had it twice since. Mike is a patient man. So here's the recipe as requested by Lisa. Don't worry Linda, the pie recipe will come soon.

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, cut into 1/2" chunks (I like them a little smaller)
1 medium yellow squash-same chunks
1 carrot, peeled and diced
5 tomatoes, diced
4 cups chicken broth
1/4 cup fresh basil, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 15 oz. can white or cannellini beans, NOT drained
grated Romano cheese
thinly sliced crusty bread
additional chopped rosemary and/or basil

In a medium saucepan, heat oil and saute onion until soft. Add garlic, squashes, carrot and tomatoes; cook 5 minutes on medium heat, stirring often. Add broth, basil, salt, pepper and beans, cook another 15 minutes on low heat, covered. Taste for seasoning.

Serve with grated Romano cheese and bread.