Vegetable Soup with Vermicelli (Martha style)

I found this on Martha's website and I think that it is the same one my mom made last December...I pretty much ate the whole potful of soup by myself. It's that good. Call me crazy but I like that there is no meat in it (I'm not counting the chicken broth.) Sometimes I feel like every meal we have has meat in it and it is refreshing to have a veggie meal with a side of bread.

(Serves 10...unless I'm invited and then...well, it serves 1.)
Ingredients:
2 large onions, thinly sliced
1/2 cup olive oil
2 cloves garlic, minced
2 large red peppers, cut into 1-by-1/4-inch strips
1 pound carrots, peeled and cut into 1/2-inch cubes
4 cups diced potatoes, cut into 1/4-inch cubes
8 cups rich chicken broth
2 pounds green beans, cut into 1-inch pieces
3 small zucchini, cut lengthwise into quarters and sliced 1/4-inch thick
1/2 pound vermicelli
Salt and pepper
1/2 cup chopped parsley

Directions:
In a heavy 6-quart casserole, saute the onions in the oil until soft. Add the garlic, red peppers, and carrots. Cook 5 minutes. Add the potatoes and stock and simmer until potatoes are almost tender.
Add the green beans and zucchini and simmer 5 minutes. Stir in the vermicelli and continue cooking until the vermicelli is al dente. Season with salt and pepper and sprinkle with parsley. Serve piping hot.