Cut the onion into quarters and add the peeled garlic cloves to your Thermomix bowl.
Roughly cut the zucchini, carrot, capsicum and celery into 3 cm pieces and add to your Thermomix bowl. With the MC on, blitz for 6 seconds on speed 4. If you want your veggies finer, blitz for a further 3 seconds on speed 4. Scrape down the sides of the bowl.
Add the extra virgin olive oil and cook for 3 minutes, varoma temp, speed 2 MC on.
Scrape down the sides of the bowl and add the crushed tomatoes, water, dried mixed herbs and cornflour. Cook for 10 minutes, 100 degrees, speed 2 REVERSE, MC on.
Add the green beans which have been cut into 3cm pieces and cook for a further 5 minutes, 100 degrees, speed 1 REVERSE, MC on.
Divide the soup into four bowls and serve.