Preheat oven to 425 degrees F. Lightly coat six 10-ounce ramekins or custard cups with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. In the prepared baking pan combine parsnips, carrots, and potatoes. Sprinkle with salt. Drizzle with 2 tablespoons of the oil; toss to coat. Roast, uncovered, about 30 minutes or just until vegetables are tender and lightly browned.
Meanwhile, in a large skillet heat the remaining 2 tablespoons oil over medium heat. Add onions and garlic; cook for 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in broth, tomato paste, vinegar, rosemary, and crushed red pepper. Gently stir in beans. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until mixture is slightly thickened. Stir in roasted vegetables.
For topping, in a small bowl combine panko, cheese, and pine nuts. Drizzle with melted butter; toss to coat.
Spoon about 1 cup of the vegetable mixture into each prepared ramekin. Sprinkle with topping. Remove foil from the 15x10x1-inch baking pan and arrange ramekins in the pan. Bake, uncovered, about 10 minutes or until topping is golden.