Meanwhile, heat olive oil in a large skillet over medium heat; add celery, carrots, and garlic; sauté for 4-5 minutes or until vegetables are slightly tender, stir in tomato basil sauce, bring to a boil then remove from the heat; slowly add to the broth.
Add beans, squash, onions and bay leaf to the broth.
Bring to a gentle boil, reduce heat to a simmer, cover and cook for 20 minutes.
Add pasta and asparagus; cook an additional 7 minutes, season with salt and pepper
Let rest 20 minutes before serving.
Drizzle each serving with Barilla® Rustic Basil Pesto and cheese (optional).
