Dice the onion. Dice the bell pepper. Thinly slice the celery. Peel and thinly slice the carrot into rounds. Mince the garlic. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, bell pepper, celery, carrots, and garlic, and sauté for 5 to 7 minutes until the onion is translucent. Add the garlic powder, dried basil, oregano, thyme, and turmeric and stir. Continue cooking for about 1 minute. Add the vegetable broth, 1 1/2 teaspoons kosher salt,  frozen green beans, drained and rinsed white beans, and fresh ground pepper. Bring a simmer. Add the frozen peas and pasta and continue simmering until the pasta is cooked, about 10 minutes. Remove from the heat and allow to cool for several minutes. Taste and add the additional salt as necessary.