1. Preheat oven to 450 degrees F.

2. In large, rimmed baking sheet (about 11 by 15 inches), mix onion, carrots, celery, zucchini, garlic, oil, salt, and pepper. Place on middle rack and roast for 30 minutes, stirring once or twice.

3. While vegetables roast, bring a medium pot of water to boil. Cook pasta for 9 to 11 minutes, or until almost done and al dente. Drain and set aside.

4. Remove vegetables from oven and stir in beans and tomatoes. In a small bowl, mix tomato paste and wine, then pour mixture over vegetables and mix well to coat all vegetables. Roast another 8 minutes.

5. Remove from oven. Transfer vegetables to a large soup pot. Add 1 cup of broth to baking pan, making sure to scrape up any bits from bottom of pan, then add this mixture and remaining broth to pot of vegetables. Simmer soup over moderately high heat for 15 minutes. Stir in reserved pasta; cook another 2 to 3 minutes, until pasta is heated through. Add basil and taste for seasoning. Serve hot, with cheese on the side.

Source: Hannaford fresh Magazine, January - February 2008