Heat oil in a large deep skillet over medium-high heat. Add vegetables and garlic; cook 2 minutes, stirring occasionally. Add tomatoes, broth, rosemary and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until vegetables are tender.
Stir in beans and basil; heat through. Ladle soup into shallow bowls; top with cheese. Yield: 4 (serving size: about 1-1/3 cups).