In a large pot, cook garlic in hot oil for about 1 minute. Stir in carrots, snap peas and zucchini. Cook about 3 to 4 minutes longer, until veggies are slightly browned and still crisp tender. Add about 2 teaspoons salt.
Add broth and tomatoes. Bring to a boil, reduce heat. Cover, simmer for 25 to 30 minutes. Salt and pepper to taste.
Return to a gentle, not rolling, boil. Stir in garbanzo beans and pasta. Cook for 6-9 minutes or until pasta is tender. Serve with parmesan cheese, if you wish.