Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After 1 minute add in the chopped onion, the red & green bell pepper and the sliced carrot and garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the 2 tomatoes finely grated and the oregano and thyme, mix together and simmer

Once the grated tomato has thickened, about 3 minutes, add in the canned white beans (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in the vegetable broth and the bay leafs, turn up the heat to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat

Meanwhile, heat a small fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

Cut the slices of baguette into bite-sized pieces

Once the oil gets hot, add in the pieces of baguette, mix with the olive oil and fry until golden, about 3 to 4 minutes, then remove from the pan and transfer over paper towels

After simmering the soup for 10 minutes remove the lid, add in the frozen peas and simmer for another 1 to 2 minutes, then remove from the heat

Transfer the soup into shallow bowls, top off with the fried pieces of baguette, the hard boiled eggs cut into quarters and fresh parsley, serve at once, enjoy!