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

In the meantime, roughly chop the onion, roughly chop 4 cloves of garlic, thinly slice the celery, and cut the carrots (peeled) into small bite-sized pieces

Add the chopped ingredients into the stock pot, mix continuously, after about 4 minutes and the onions are translucent, add in the thyme, rosemary, and season with sea salt & black pepper, quickly mix together, then add in the canned white beans (drained and rinsed), vegetable broth, and bay leaf, turn it up to a high heat and give it a gentle mix

Once it comes to a boil, add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn't stick together

In the meantime, add in 2 cloves of garlic roughly chopped into a mortar, along with the chopped parsley, and a pinch of sea salt, using a pestle, pound down on the ingredients until you get a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil and mix together, set aside

Move back to the stock pot, when there's about 1 minute left of the pasta being cooked al dente, add in the frozen peas, mix together and cook for another minute or until the pasta is just cooked al dente, remove from the heat

Add in the lemon juice and mix together, then transfer the soup into shallow bowls and top off with a spoonful of the garlic and parsley sauce, enjoy!