In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8-10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat. Cover; simmer about 20 minutes or until pasta is tender.
Season with salt and pepper. Serve with cheese.
Note on wine pairing: Cavit Cabernet Sauvignon – a polished, rich and complex Cabernet. Medium-bodied with well-delineated fruit, smooth tannins and a clean, graceful finish.