Chop and slice the vegetables, place in the pot with tomatoes (if you have some), herbs, and cover with water or stock.
Bring to a boil, turn down to simmer, and cover.
Check in an hour.
Puree about half of the soup in a blender, and return to the pot.
Stir in a can of tomato sauce, black beans, and rinds of Parmigiano-Reggiano cheese (if you have them.)
Cook up some thick bacon. Chop it up, and put it in the pot, along with the frozen peas.
Cook for another hour or so on low.
Add salt and pepper to your taste.
Ladle some in to a bowl, and grate more grated Parmigiano-Reggiano cheese on top if you like.
Even better on the second day when the flavors blend.