Set a large soup pot on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Start the base: Add the chopped onion and 1/2 teaspoon of the salt to the pot.

Cook the onion for 3 to 4 minutes, stirring often, until it softens and looks glossy.

Cook the vegetables: Add the sliced zucchini to the pot.

Cook the zucchini for 4 to 5 minutes, stirring now and then, until it starts to soften and the cut edges look a little translucent.

Add the chopped garlic and cook for 30 seconds, just until it smells fragrant.

Build the soup: Pour the vegetable broth and water into the pot.

Raise the heat to high and bring the broth to a boil.

Add the rice noodles to the boiling broth and press them down with a spoon so they soften into the liquid.

Cook the noodles for 2 to 3 minutes, stirring once or twice, until they are tender but not mushy.

Add the frozen peas to the pot and cook for 1 minute.