This Tuscan soup goes well with almost anything you pair it with, especially good toasted artisan bread and leafy green salad.  This is a vegetarian version, but by adding pistou in place of pesto and not adding in the asiago you have a hearty delicious vegan soup.  You can also add chicken or sausage to this soup for a carnivore version and even a cup of cooked pasta.


  • 2 T extra virgin olive oil
  • 1 C shallots, chopped.  About 4 shallots
  • 1/2 C diced onion
  • 3 T minced garlic, about 5 cloves
  • 1 C diced organic carrot
  • 1 C diced organic beans (or zucchini or yellow squash)
  • 1 C diced organic celery
  • 2 C  diced organic canned tomatoes (with juices)
  • 3 T organic tomato paste
  • 1-1/2 T herbs de provence (you can also use Italian season blend) 
  • 2 bay leaves
  • 2-1/2 C canned organic cannellini beans
  • 2 Quarts Organic Vegetable Broth (you can use chicken broth as well)
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 T fresh organic thyme
  • 1/4 C organic Italian parsley, chopped
  • 1/2 tsp red chili flakes
  • 1/4 C prepared basil pesto
  • 1/2 to 1 C grated asiago (depending on your cheese needs)


On medium heat, add olive oil to a large pot.  Add shallots and onion and cook for 3 to 4 minutes.  Add garlic and cook for another 2 minutes, stirring so the garlic doesn’t burn. Add carrots, beans and celery and cook for 5 minutes until vegetables are slightly tender but have a bite. You want them to hold up in the simmer.  Add in tomatoes with juices, tomato paste, herbs de provence and bay leaves and cook for 1 minute to incorporate flavors.  Add beans and broth, salt and pepper and thyme and simmer for 15 minutes on medium low heat.  Just before serving add parsley and red pepper flakes.  To serve, ladle soup into big bowls, dollop a heaping tablespoon of pesto (or pistou) onto soup and divide grated cheese amongst bowls.