1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add carrot; cook, stirring, 2 minutes.
2.Add stock and the water; bring to a boil. Stir in pasta; simmer, uncovered, about 8 minutes or until tender. Return to a boil, add asparagus and peas; simmer, uncovered, until tender.
3.Serve sprinkled with cheese and chives.
If the soup thickens on standing, add a little more water or stock.Note