Heat olive oil in a large dutch pot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, peas, and diced tomatoes.
Stir in vegetable broth, beans, basil, oregano, and thyme. Simmer on low for 20 minutes.
Add the pasta and cook until tender, about 12 minutes. If you need to add more broth, you can.
Season soup with salt and pepper. If you like spice, add red pepper flakes. Divide into bowls and garnish with parmesan cheese and fresh basil, if desired. Enjoy!