Spray a large saucepan with nonstick cooking spray; heat over medium heat.
Sauté the carrot, onion and garlic over low heat until softened, about 8-10 minutes.
Add broth, cabbage, beans, tomato paste, Italian seasoning and salt; bring to a boil.
Reduce heat; simmer, covered, about 15 minutes or until beans are tender.
Stir in the squash and heat 3-4 minutes.
