Arrange the green beans, carrots, peppers and zucchini on a large nonstick baking sheet with sides.
Drizzle the olive oil on top, the sprinkle with the salt, pepper and sugar.
Roast the vegetables in the preheated oven for 30 minutes. Stir the vegetables, then turn the oven to low broil and broil for about 5 minutes. Watch the veggies closely and stir once or twice if needed.
Heat a soup pot over medium heat with the 2 tablespoons of butter, chopped onions and celery.
Cook, stirring occasionally, until the onions have turned translucent. This will take about 10-15 minutes. Add the remaining teaspoon of salt and the minced garlic. Cook for about a minute until the garlic is fragrant.
Stir in the tomatoes with their juices, beans, pasta, chicken (or vegetable) stock and the roasted vegetables. Bring the soup to a gentle simmer and simmer for 10 minutes or until the pasta is fully cooked.
Serve the soup topped with chopped fresh basil and grated Parmesan cheese.
*If you are afraid that the veggies will get too soft, add them to the soup at the very end of boiling the pasta. That way they won't get too tender.The calories shown are based on the recipe serving 8 people, with 1 serving being 1/8 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**