Italian Style bean soup

INGREDIENTS:
2.5 l of beef/chicken stock or water
1 pack of McKenzie italian soup
1/4 cup extra virgin olive oil
2 onion, chopped
2 onion peeled
1-2 carrots peeled and grated
2 carrots, peeled and chopped.
1 garlic head with a cutted top
0.5 garlic head finely chopped (or minced garlic)
potato: 5
parsnip: 1 (optional)
herbs of your choice (coriander seeds, chmeli suneli, etc)
1-2 table spoons of tomato paste
frozen baby peas

salt, to taste
Red pepper flakes or chilli, to taste
Pickled pepper (to taste, optional)
Freshly ground black pepper, to taste
White pepper (optional), to taste


INSTRUCTIONS:

1. Heat the stock and add a rinsed pack Italian bean soup
2. Heat 1/4 cups of the olive oil in a frying pan over medium heat.
3. Once the oil is shimmering, saute the chopped onion until it has softened and is turning to golden-brown. Then add grated carrots, garlic or garlic mince, stirring often.
4. Move the sauted onion, garlic and carrot to the pot with broth.
5. Add potato.
6. Add onion, garlic to the soup to remove it later.
7. Remove onion, garlic, leek (white part)
8. Add spicies, frozen baby peas.