Summer Garden Pasta Soup with Fresh Herbs

2 tablespoons olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
8 ounces young carrots, thinly sliced
5 cups vegetable stock
? cup peas
2/3 cup fava beans
1-1/4 cups young green beans, cut into 1-inch lengths
4 ounces zucchini, thinly sliced
? cup small pasta, any shape (orzo, ditalini, stars, etc.)
salt and pepper to taste
4 tablespoons chopped fresh herbs: parsley, chives, mint
freshly grated Parmesan to serve

Heat oil in large saucepan and add onion, garlic, and carrots. Cover and let cook 10 minutes, or until vegetables become soft.

Add stock and bring to boil over high heat, then add peas, fava beans, and zucchini. Bring back to boil, then add pasta. Reduce heat slightly and cook 6-8 minutes, until pasta and vegetables are tender.

Season with salt and pepper, then top with herbs and parmesan.

from Vegetarian Pasta