Chop the white ends of the green onions about half way up the stalk. Reserve the green tips for soup garnish or another use. Chop celery into ¼- inch slices. Dice zucchini evenly. Finely mince the garlic.
In a large pot over medium heat, warm the olive oil. Add the green onion, celery, green beans and zucchini. Sauté the vegetables for 4-5 minutes; stirring occasionally, until softened. Add the garlic and bay and cook for an additional minute.
Pour in the vegetable stock and the chopped herbs. Bring soup to a boil over high heat, then reduce and simmer for 10-15 minutes or until the vegetables are tender.
Add the beans, fresh green peas, cooked pasta shells and salt. Simmer for another 2-3 minutes until peas turn bright green.
Remove from heat and add the fresh pepper and lemon juice. Taste and adjust seasoning if necessary. Ladle into bowls and garnish with Parmesan cheese and additional basil.
Notes
The soup is vegan if you leave off the Parmesan cheese at the end. Otherwise, it's vegetarian and gluten free.