Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
Dice onion, celery, and tomato. Mince garlic.
Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
If using, rinse parsley. Pluck leaves from stems. Mince.
In a colander, drain and rinse beans.
In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
Add dried herbs, salt, and pepper. Stir.
Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8–12 minutes.
If using parsley, stir into soup before serving.