Finely chop the garlic and shallot, and cut the bell pepper into small cubes.

Heat the oil in a soup pot, gently sauté the shallot until translucent, add the bell pepper and garlic, and fry everything for about 3 minutes over medium heat.

Add the tomato paste, diced tomatoes, and herbs, and stir everything well.

Add the broth and bring to a boil, then let it simmer gently.

Finally, add the drained white beans.

Season the soup with salt and pepper to taste.

TIP: blend the soup for a creamy tomato soup.