Turn oven to 350ºF.
Heat 2 tbsp. (4 tbsp. for 4 servings) of oil in a large, wide bottomed saucepan over medium-high. Add onions, celery, carrots, and zucchini. Saute for 5-7 minutes, stirring occasionally, until beginning to soften.
Meanwhile, wash thyme and basil. Pick and chop leaves finely. Drain and rinse kidney beans using a fine mesh sieve.
Add chopped herbs, tomato paste, kidney beans, and half of the garlic to saucepan. Season well with black pepper. Cook while stirring for 1 minute. Add fire roasted tomatoes, fregola, and 1 litre (2 litres for 4 servings) of water. Crumble in pesto cubes, and vegetable stock cube. Mix well, bring to a boil, then reduce heat and simmer until fregola is al dente, about 10 minutes.
Prepare Garlic Ciabatta
Slice ciabatta bun in half. Drizzle 1 tbsp. (2 tbsp. for 4 servings) of oil onto the face sides. Rub remaining garlic onto the bread. Season with some black pepper and top with half of the asiago cheese. Place on a baking sheet and into the oven. Bake for about 10 minutes or until the bread is hot and slightly crispy along the edges.
When the fregola is al dente, stir remaining asiago cheese into the minestrone. Taste and season with salt and pepper.
Ladle minestrone into large bowls and serve with a piece of garlic ciabatta. Enjoy!