Dice the onion and mince the garlic.

Wash the carrots, including the stems. Chop off the stems, mince them, and place in a bowl for later use. Peel the carrots and dice the carrots.

Trim and chop the celery.

Heat the olive oil in a large pot and add in the garlic and onion.

After a minute or so, when the garlic becomes fragrant, add in the carrots and celery to create a mirepoix. Stir and continue cooking for 5 minutes.

Rinse the beans and measure out the vegetable broth.

When the carrots are tender, but still bright orange, add the beans, diced tomatoes, and broth into the pot. Simmer for 20 minutes.

Wash and finely chop a zucchini and set it aside.

Wash and mince 1/4 cup of fresh dill and 1/2 cup of Italian parsley. Combine with the minced carrot tops.

After 20 minutes, add the peas, zucchini, bay leaves, and pasta into the pot. Season with salt and pepper to taste. Stir and simmer for another 10 minutes.

Serve topped with cheese and herb mixture.