Chop the carrots, onions, celery, and zucchini in small cubes. Finely chop or crush the garlic cloves. Heat up the olive oil in a large pot over medium-high heat.
Add the onions, celery and carrots and sauté for about 5 minutes. Add the zucchini and garlic then sauté for a couple more minutes.Season the vegetables with the herbs de province and salt.
Add the broth and cover to cook the vegetables through for about 10 minutes.
Add the egg noodles and cover to cook for 10 more minutes.Add the white pepper, sprinkle in some freshly chopped parsley and taste for salt.