In a dutch oven over medium heat, add in olive oil, then sweat onion/carrot for 6 minutes along with a heavy pinch of salt. Add in zucchini and garlic for another minute, then add in bay leaf, stock, drained beans, and tomatoes. Bring to a simmer.
Simmer the soup for 10 minutes, then served, garnished with the basil, cheese, bread, and grinds of black pepper. Yeah, its really that easy.