Garden veggies + nourishing homemade broth + a handful of cooked beans + al dente whole grain noodles = summer simplicity in a pot. And that pot equals meal after meal of nourishing meals.
In a large stock-pot/Dutch oven, over medium-high heat, warm the oil. Add the carrots, celery, onions, and just a pinch of salt. Saute just until the onions are translucent and the veggies begin to sweat, about 5-7 minutes. Add the minced garlic cloves, green beans, Italian seasoning, and bay leaf. Stir and saute for 2-3 minutes. The aromatics (garlic and seasonings) should smell fragrant.
Add the zucchini, tomatoes, beans, and broth. Stir to combine all the ingredients. Bring the soup to a boil, then reduce to a lively simmer. Simmer the soup for about 25 minutes, until the veggies are soft.
After 25 minutes, add the macaroni noodles. Cook the soup for another 7-10 minutes, until the noodles are al dente. Finally, add in the peas. Turn off the heat. Now, add the salt and pepper. The amount of salt and pepper used will depend on if your broth contains salt and pepper. I don't add salt and pepper to my homemade broth, so I usually add about 2 teaspoons of salt. I recommend starting with 1/2 teaspoon of salt, stirring and tasting the soup, and then adding more salt if needed.
Serve the soup with freshly grated parmesan cheese.