1. Heat a large stock pot over medium heat. Once hot add the olive oil, swirl to coat and then add the onion, carrot, and celery. Sauté, stirring occasionally, until the onions are tender, about 8 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.

2. Add the tomatoes, broth, water, Italian seasoning, bay leaves, and salt and stir. Bring the mixture to a boil, reduce heat, and simmer for 10 minutes.

3. Stir in the zucchini, beans, and pasta. Adjust heat as needed to maintain a simmer. Cover and cook for 10 minutes, stirring halfway through. Stir in the asparagus, cover and continue to simmer another 8 minutes, stirring halfway through. Add the peas, cover and cook 2 more minutes, or until pasta is al dente.

4. Remove the bay leaves before serving. Serve hot topped with a sprinkle of Parmesan cheese if desired.