In a large pot heat olive oil over
medium-high heat. Add onion, carrots, celery, garlic, and pot herbs. Cook, stirring,
just until onions look slightly wilted.
Add chicken broth, tomatoes, water,
and beans. Bring just to a boil, then reduce heat to low and simmer about 10 minutes
until carrots are tender. Add frozen peas and macaroni to hot soup and serve.