In a stock pot Sauté the vegetables in the olive oil for a few minutes and then add the water. Add the bouillon cube and the sauce and bring to a simmer. When vegetables reach a semi soft stage add the white beans and continue to simmer on med/low until vegetables are cooked through. Add the peas and stir. Using an immersion blender purée half the soup to create a thicker consistency. This will give the soup a creamier texture. Bring back to a boil and then serve with a little grated Parmesan or other cheese.