In medium saucepan, heat olive oil and add onion, basil, oregano, and garlic. Sauté 5 minutes.
Add yellow squash, zucchini, carrot, and fennel. Sauté 5 minutes.
Add water, broth, and tomato paste. Bring to a boil and simmer 10 minutes.
Add pasta, return to a boil, then reduce heat and simmer 8 minutes.
Add kale and simmer for 3 minutes or until wilted. Stir in beans and pepper and cook another 2 minutes.
Serve and sprinkle with Asiago cheese.
Makes 4 servings.