Step 1

In a 5 to 6 QT pot, add olive oil and heat over medium heat.

Step 2

Add garlic—cook and stir for ten seconds to release its aroma.

Step 3

Stir in the vegetables. Season royally with salt, pepper, and one tablespoon of dried Rosemary. Cook and frequently stir for 5 minutes.

Step 4

Pour in the water (the water should barely cover the vegetables). Cover the pot and bring to a steady simmer. Simmer for 20 minutes and stir on occasion. You might have to lower the heat to maintain a simmer and prevent the liquid from boiling.

Step 5

Stir in the beans and continue to simmer for another 5 minutes or until the squash is soft. Taste the broth and season with more salt or pepper, if needed.

Step 6

Remove the pot from the stove and stir in the cheese until completely melted into the soup. With a hand mixer, puree the vegetables until you get a beautiful yellow-orange soup. Serve with extra grated cheese.