Squash and Pasta "Fazool"

Taken while still cooking for our Shabbat meal, this is a variation on an old standby in my home.

1 large summer squash, peeled and chopped
1 medium zucchini, peeled and chopped
1 28-oz can chopped tomatoes
1 medium onions, chopped
1 14.5-oz cans cannalini or great northern beans
2 tablespoons oregano (or less)
1 tablespoon garlic powder
water

Fill an 8 quart pot halfway with water. Add the other ingredients. Bring to a boil and simmer for an hour. Serve in a bowl with a 1/4 to 1/2 cup whole wheat pasta.

Core.

To make a richer stock, add 1 small can tomato paste (at 30 calories per serving, the whole can of tomato paste has 150 calories and 5 g fiber).