Heat the olive oil in a large pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.
Add the vegetable broth, diced tomatoes, bay leaves, and Italian seasoning and bring to a boil. Reduce the heat to a simmer, stir in the pasta, and cover and continue to simmer for about 20 minutes until the tomatoes and pasta are cooked.
Stir in the green beans, peas, corn, salt and pepper and cook another 5 minutes to heat through. Serve hot.
Notes
Make ahead/ meal prep: Allow the prepared soup to cool completely before storing in an air-tight container in the fridge for up to 3 days or in the freezer for up to 3 months. Gently reheat in the microwave or in a pot on the stove adding more broth or water if needed to thin.Oil-free: To make the soup oil-free use water or vegetable broth instead of the olive oil to sauté the vegetables. Alphabet pasta: you can substitute the alphabet pasta for any other small shaped pasta noodle, chopped potatoes, or your favourite bean.