Add the olive to a large pot and heat over medium-high heat.  Add the onions, garlic, carrots, bay leaves, tarragon and dried basil and cook until onions are soft, about 3 minutes.  Add the veggie stock, beans and cayenne pepper and bring to a boil.  Cook over medium heat for about 20 minutes.

Remove pot from stove and remove bay leaves.  Transfer soup to a food processor or blender and process until smooth (work in batches is you need to).  Return the soup back to the pot and stir in the cut up ham.  Season with salt and pepper and serve immediately.

Soup can be made ahead and reheated when needed.

Makes 4 servings.