Italian style veggie soup (with beans)

I have literally been eating this 5+ times per week (usually every day for lunch, unless I'm away from home) for the last 2.5 months and I'm still not sick of it. Granted I have a high tolerance for eating the same thing over and over, but still... Tastes great, filling, and just under 300 cals per serving. Make it on the weekend if you like, it stays good all week in the fridge. If you're cooking for one only, maybe freeze half of it.

Ingredients:
3T olive oil
1 large sweet onion, diced
3 ribs of celery, diced
roughly 18 mini carrots, diced or sliced
4 cloves garlic, minced
1 lrg can petite diced tomatoes
1 lrg can crushed tomatoes
2 cans chicken broth or one "box"
2 cubes chicken bouillon
4 cups water
1 can garbanzo beans
2 cans cannellini beans (white kidney)
2 medium zucchini, diced
2 medium summer (yellow) squash, diced
1 cup orzo
salt and pepper to taste

Heat stockpot over med-high heat.
Add olive oil, onion, celery, carrots, garlic. Cook about 10 mins, stiring frequenly.
Add both cans tomatoes, broth, bouillon, water, garbanzos, cannellinis. Bring to a boil.
Reduce heat to medium and simmer for 30-40 mins.
Add zucchini, squash and orzo. Return to a boil, then reduce heat to medium and simmer for 15 mins. During this time, season to taste with salt/pepper.

Makes 10 hearty servings.