In a large pot, add your chopped onion and garlic with the olive oil.
Saute until the onions are translucent, about 5-10 minutes.
Add in the chopped carrots and celery and saute for an additional 5 minutes. Feel free to add extra oil if needed to prevent sticking.
Add in all remaining ingredients except for peas and lemon and let simmer for about 15 minutes or until the pasta is finished cooking. I like using this herb infuser to put the herbs and bay leaves into and let it infuse into the broth as it is cooking.
Remove and discard the herbs.
Add in the peas and lemon juice, let simmer for 1-2 minutes to defrost the peas.
Taste and adjust seasonings as desired.
Serve with a fresh baguette or enjoy as is!