3 minced cloves of garlic

3 cups fat-free, no-salt-added vegetable broth

1 diced squash

1 ½ teaspoon dried basil

1 tablespoon chopped fresh oregano

¼ teaspoon ground black pepper

3 diced tomatoes

2 cups cooked red kidney beans

1/3 cup grated Romano cheese

 

Heat olive oil in pot and add garlic when hot. Saute garlic until softened, then add broth, squash, basil, oregano, and red pepper flakes and bring to a simmer. After 5 minutes of simmering, add tomatoes and beans. Return to as simmer and cook stirring often. When tomatoes and beans are heated through, place soup in individual bowls and serve.