Chop all the vegetables into large chunks and place in a pan; simmer with oil and chopped herbs. When the vegetables have lost much of their water, add in the pre-cooked beans. Add water to taste depending on how thick you wish the soup to be. Allow the vegetables to cook completely and then transfer the soup into a bowl, filled with large croutons made with toasted, stale bread. Wait for the bread to soften and absorb the broth. Serve the soup hot in a crock pot. Season with a little extra-virgin olive oil and pepper to taste. Leftovers are a great treat—even cold.