Toss first four veggie ingredients in olive oil, salt and pepper.
Roast at 400* for 20 minutes.
Meanwhile, combine broth, tomatoes, beans, garlic and herbs and bring to a boil.
Add pasta and olives. Cover and lightly boil until pasta is tender.
Pour in roasted veggies. Cook for 1 minute more.
Season with turmeric, red pepper and black pepper.
Place spinach into bowls and pour soup on top.
Garnish with parmesan