Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the carrots, celery, onion, and zucchini; cook until softened, about 5-7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in the green beans, thyme, bay leaf, and broth. Bring to a boil, then reduce the heat and gently simmer the soup, uncovered, until the vegetables are tender, about 10-15 minutes.
Stir in the noodles and frozen peas; cook the noodles according to the package directions for just barely al dente, about 5-7 minutes. Remove the pot from the heat; stir in the parsley and lemon juice. Season with salt and pepper, to taste.
Ladle the soup into individual serving bowls. Garnish with additional fresh herbs, if desired.
Notes
For a vegan noodle soup, use vegetable broth instead of chicken broth. You'll also need to use vegan noodles rather than egg noodles.
Use this recipe as a base and feel free to make it your own. For instance, spice it up with cayenne or crushed red pepper flakes. Use additional fresh herbs like rosemary, oregano, chives, or basil.
You do not need to thaw the green beans or peas before adding them directly to the pot.