• Olive oil
• 1 cup each of Roasted Zucchini, Eggplant, Potatoes, Onions, Carrots And Tomatoes
• 4 cups chicken stock
• 1 can (16 oz.) cannellini beans
• 1 - 1 lb. box  Acini di Pepi or other short pasta 
• 6 slices  French bread 
• 1 clove  garlic, cut in half
•  Parmesan cheese for garnish

• Servings: 4

In a large saucepan, heat 2 tablespoons olive oil. Add zucchini, eggplant, potatoes, onions and carrots. Heat through and then add 4 cups chicken stock, roasted tomatoes and 1 can cannellini beans. Bring to a boil, reduce heat and allow to simmer for 15 minutes. Add the pasta and let simmer. 

Meanwhile, drizzle bread slices with olive oil and rub each with garlic. Toast for 5 minutes in a 400 degree oven. Serve soup garnished with crouton and grated parmesan.
 

Note:  Cook pasta separately, rinse and hold until just before serving.  Stir into individual bowls.  If you're going to consume entire quantity, then add to pot.  If you let soup sit over several hours, the pasta swells up and sucks up all the broth!