HEAT oil in large saucepan over medium-high heat. Add leek and celery; cook, stirring occasionally, for 3 minutes. Season with salt and pepper. Stir in garlic; cook, stirring frequently, for 30 seconds. Add vegetable broth, water, carrot, zucchini, peas and 1 tablespoon parsley. Bring to a boil; reduce heat to low and cook, uncovered, for 15 minutes.
ADD pasta; bring to a boil. Cook for 7 minutes. Season with ground black pepper. Top with remaining 1 tablespoon parsley and cheese before serving.