Blanch tomatoes for 1 minute in boiling water, rinse with cold water and peel. Cut the tomatoes into small pieces. Peel carrot. Rinse fennel. Rinse pepper and cut into quarters. Cut carrots, fennel (reserve green fronds for garnish) and peppers into very small cubes. Rinse and thinly slice the zucchini. Rinse and cut leeks into rings. Drain the beans.
Peel and dice the onion and garlic. Saute in 2 tablespoons olive oil in a saucepan. Add all vegetables (except tomatoes) and saute. Add broth and tomatoes and simmer, covered, for 10 minutes.
Cook the pasta in plenty of boiling salted water according to package directions until al dente. Cook shrimp in remaining oil for 3 to 4 minutes.
Drain the pasta. Season the soup with salt, vinegar and pepper. Stir in pasta. Arrange the shrimp on soup plates. Ladle over the soup. Garnish with fennel fronds.