Preheat oven to 325˚F.
Heat a soup pot over medium to medium-high heat with EVOO, 2 turns of the pan. Add onions, garlic, green beans, carrots, celery, bay leaf, garbanzo beans and season liberally with salt and pepper. Cook vegetables 7-8 minutes to soften then add in stock and tomato purée. Bring soup to a boil, add penne and cook 5 minutes. Stir in basil and turn off heat.
Meanwhile, melt butter in a small pot over low. Pulse bread and pine nuts together in a food processor. Turn breadcrumbs out onto a cookie sheet and toss with butter and cheese. Toast in oven 12-15 minutes, until light golden in color.
Top soup with breadcrumbs and serve.