*If cooking dried beans from scratch, soak 1/2 cup of beans over night and cook them first. If using canned cannellini beans, drain and rinse with cold water and set aside.

Next, prepare the remaining mise en place.

Note: De-seeding the tomatoes is optional, but it is highly recommended because the seeds can often be bitter.

To start the soup, heat a large, heavy-bottomed pot over medium-heat. Add the carrots, celery and onion along with a pinch of salt. Dry-sweat the mirepoix (you may have to turn the heat down slightly) for about 8 to 10 minutes or until the vegetables soften but do not brown. Add the garlic and cook until it starts to soften and release its aroma (do not let the garlic brown either).

Next, add the chopped tomatoes, fresh thyme and bay leaf, followed by the stock. Bring the soup to a simmer and let cook for about 15 minutes, stirring occasionally.

Note: The amount of stock needed will ultimately depend on how thick or hearty you want the soup to be.

Once the soup has simmered for about 15 minutes, add the potatoes to the soup (if using). Simmer gently for about 5 minutes then add the zucchini and beans, followed by the drained the cooked pasta (again, if using). Season to taste.

Lastly, add the kale and simmer for another 2 or 3 minutes.

To serve the soup, ladle it into warm bowls. Garnish with a dollop of Kale & Basil Pesto and top with some Plant-Based Parmesan. Serve immediately.