Easy Peasy Pea Soup

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3 tablespoons extra-virgin olive oil

2 medium brown onions, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

1 carrot, peeled and roughly chopped

1 stick celery, ridged side peeled with a vegetable peeler to get rid of any fibrous strands and roughly chopped

1 leek, cleaned to remove any grit and roughly chopped

1 teaspoon dried mixed herbs

One 15-ounce can cannellini beans, drained and rinsed

4 cups hot vegetable stock (store-bought or 1 1/2 tablespoons vegetable bouillon mixed with 4 cups boiling water)

21 ounces frozen peas

Croutons, recipe follows

Croutons:

4 slices of wholemeal bread, cubed into bite-sized pieces

3 tablespoons extra-virgin olive oil

Pinch of flaky sea salt

Pinch of dried mixed herbs