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Peel and finely chop the red onion and garlic cloves. Drain the peppers and rinse the white beans under running cold water if you like.
Heat a dash of olive oil in a medium-sized pan and sauté the onion and garlic for a few minutes. Add roasted peppers along with a liter of vegetable stock and a few sprigs of thyme.
Bring the soup to a boil and let it cook for about 10 minutes. As soon as the onion and garlic are softened enough you can remove the thyme sprigs and use an immersion blender to create a smooth soup.
Add beans and peas and bring the soup to a boil again. Cook the soup for another few minutes, until the peas are done. Season with pepper and salt, enjoy!