In a large pot over medium-high heat, brown the garlic in 2 tbsp (30 ml) of the oil. Add the onions and cook for 3 minutes. Add the bell peppers and cook for 5 minutes, stirring often. Add the tomatoes. Bring to a boil. Simmer over medium heat for 15 minutes or until the tomatoes burst. With a potato masher, coarsely crush the tomatoes. Add the broth and white beans. Simmer for 15 minutes. Season with salt and pepper. You can freeze the soup at this point, if desired.