1) Heat oil on medium high heat in dutch oven or soup pot. Add mushrooms and cook, stirring frequently. Add carrots and garlic. Cook, stirring frequently until carrots are crisp-tender and mushrooms begin to lose their liquid which is about 2 to 3 minutes.
2) Pour the broth and the pasta in the pot. Raise heat to high. Cover pot and bring broths to a boil. Lift lid from time to time as the pasta may stick to the bottom of the pot and stir. Stir the pot bottom well. While bringing the soup to a boil, rinse and drain the chickpeas and olvies and set aside.
3) When soup comes to a boil, reduce the heat to medium high. Uncover the pot and add the tomatoes, chickpeas and olives, Italian seasoning, sugar, salt and pepper. Stir frequently adjusting heat then make sure the soup maintains a vigerous boil and cook until pasta is tender, about 8 to 9 minutes. In the last 2 minutes of cooking, stir in the still frozen geren peas. Serve, garnish with 1 tsp of Parmesean cheese (optional).
Serves 8 or thereabout.
This is really very easy, it looks like a lot of work, but it isn't, a lot of can opening and stirring, that's all. If you want to you can saute an onion in oil before starting the recipe. It's REALLY good soup, tastes great and freezes well.