In a stockpot over medium heat, add olive oil. Once warmed, add sliced carrots, celery, and leeks. Cook for 5 minutes, stirring occasionally until browned. Add minced garlic, stir to combine. Cook for 1 additional minute.
Add vegetable broth, beans, peas, asparagus, salt and pepper . Stir to combine. Bring to a simmer, cover, reduce heat and cook for 5 minutes, or until vegetables and beans are heated through.
Stir in chopped parsley and basil. Remove from heat, serve, and enjoy.