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 cannelini 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.
Recipes Courtesy of Gourmet Magazine