Heat Olive Oil (2 tablespoon) in a Dutch oven or large pot over medium-high heat. Add Onion (1 cup) and sauté for 3 minutes, or until softened.
Add Fresh Oregano (2 teaspoon) and Garlic (4 clove) to the pot. Sauté for 1 more minute.
Stir in Zucchini (3 cup), Yellow Squash (3 cup), Carrot (1 cup), and Green Beans (1 cup). Cover pot and allow to simmer over medium heat for 10 minutes or until vegetables are al dente. Remove from heat.
Place Plum Tomato (3 cup) and Chicken Broth (8 fluid ounce) in a blender; process until smooth.
Add the tomato mixture to the pot and return the pot to the heat. Stir in the rest of the Plum Tomato (1 cup) and Chicken Broth (40 fluid ounce) along with the Kosher Salt (1 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon).
Bring mixture to a boil. Reduce heat and simmer for 20 minutes.
Add Ditalini Pasta (1/2 cup) and Great Northern Beans (1 can) to the pot. Cook for 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in the Fresh Baby Spinach (5 ounce).
Ladle soup into individual bowls and top each serving with two tablespoons of the Asiago Cheese (1 cup). If desired, crack some Ground Black Pepper (to taste) over the top.