Preheat oven to 400 degrees. Coat shallow baking sheet with cooking spray.
Toss diced squash and zucchini in 1 Tbl. olive oil and spread in a single layer on baking sheet and roast for 10 - 15, until just beginning to brown.
Meanwhile cook pasta according to package instructions and set aside. In a Dutch oven or heavy bottom pot, add 1 Tbl. olive oil and saute onion, carrots, and celery over medium heat until just tender, about 5 minutes. Add in the garlic and stir until fragrant about 1 minute. Add in tomatoes, broth, oregano and basil. Bring mixture to a boil, then reduce to a low simmer for about 5 minutes.
When squash is lightly browned add to the soup, along with the canned beans. Adjust seasoning to taste and heat through, stirring occasionally.
When ready to serve add about 1/2 cup of cooked warm pasta to the bottom of individual soup bowls. Top with hot Minestrone Soup. Sprinkle with grated Parmesan cheese.