Squash and beans make this seafood soup hearty enough for dinner.
Soak dried beans at least 8 hours. Or bring to a rolling boil; remove from heat. Cover and let stand 1 hour. Simmer presoaked or quick-soaked beans for 30 minutes. Set aside.
In 4-quart Dutch oven cook carrots, onions, and garlic in hot olive oil over medium heat for 5 minutes, stirring occasionally. Remove from heat. Rinse and drain beans in colander. Add dried, precooked beans (NOT canned beans), chicken broth, rosemary, crushed red pepper, and bay leaf to Dutch oven. Bring to boil; reduce heat. Cover and simmer for 30 minutes.
Add squash and tomato. If using canned beans, rinse, drain, and add with squash and tomato at this point. Cover and cook 20 to 30 minutes more or until beans and squash are tender. Remove and discard bay leaf. Stir in shrimp and basil. Bring just to boil. Reduce heat and cook, uncovered, for 1 to 2 minutes or until shrimp turn opaque.
Ladle mixture into bowls; sprinkle with cheese. Makes 6 to 8 servings.