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Heat the oil in a pan over a low to medium heat and add the finely chopped carrot, celery, leek or onion, red pepper, garlic, rosemary, salt and pepper. Leave to cook for 10 to 15 minutes, stirring frequently, until the vegetables soften.
Next add the beans, tomato puree, tomatoes and stock and bring to the boil. Give the soup a gentle mash with a potato masher to break up some of the tomatoes and beans which will thicken the soup. Lower the heat to a simmer. Cook for 20 minutes, stirring frequently.
Add the leaves to the pan, with any tougher leaves going in first, and put on the lid. Leave to cook until they wilt. Taste the soup and adjust the seasoning as necessary.
If cooking eggs in the soup; crack the eggs into the soup and scatter with a little salt and pepper. Put the lid onto the pan and leave for 3 to 5 minutes depending on how you like your eggs cooked. Serve straight away drizzled with extra-virgin oil.