Heat oil in Dutch Oven or large Sauce Pan,
Add chopped vegetables and garlic, and cook 5 minutes until tender.
Add beans, chicken broth, herbs, seasonings and tomatoes.
Simmer 15-20 minutes.
Puree half of the soup mixture, then add it back into the rest of the soup.
Simmer 10 minutes.
When ready to serve Ladle into bowls, and garnish with a parmesan crisp and fresh herb