Minestrone Summer Soup

Preheat oven to 425 F. On a large cookie sheet toss chopped zucchini with 2 tablespoons olive oil and salt and pepper, to taste. Roast for approximately 10 minutes.

In a large pot, heat remaining 2 tablespoons olive oil over medium heat. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened. This will take about 8 minutes. Add the tomato and cook for 1 minute. Add the broth and water and bring to a boil. Add the pasta, beans, roasted zucchini and shredded basil leaves and simmer for 5 minutes. Ladle the soup into bowls, season to taste with salt and pepper and freshly torn basil leaves and serve.

Recipe adapted from Food & Wine August 2013.