Boil beans to cook. Drain 2/3 of the liquid.
Make cross-shaped cuts on the tomatos with a knife and pour over boiling water.
Peel the tomatoes and chop the flesh into medium cubes.
Add tomatoes to the beans, mix and stew under a lid for 10 minutes.
Pour 0.5 liters of water, add a dry mixture of "Provencal herbs", salt and pepper.
Peel the chili peppers from seeds and cut into small circles. Add to saucepan.
Boil 10 minutes. At the end of cooking add chopped parsley to the soup.