Cut cleaned vegetables into large chunks. Halve the potatoes, cut the carrots in thirds, and the celery in quarters, or smaller depending on how long they are. Take the halved onion and cut a slit down the middle from the non-stem side, just makes it easier to cook in the middle.

Add the vegetables to a soup pot then add water to about an inch or so above the vegetables. Cover and bring to a boil.

After vegetables have boiled for 25-30 minutes check for doneness. If a knife inserts, and comes out, in each of the types of vegetables then remove them into a bowl. If they still aren’t done then let them boil for additional time, checking every 5 minutes for doneness.

Add the 2 tablespoons of olive oil, salt, and pepper to taste, to the vegetables while hot and give them a toss, being careful not to break them up. Set aside.

In the meantime, add the broth, tomato sauce, and bouillon granules/powder to the vegetable broth created from boiling the veggies and bring to a boil. Add salt and pepper, to taste.

Once boiling, add in pasta and bring back to a boil and simmer for 10-12 minutes (until the pasta is done).

Add some of each of the vegetables to a bowl and top with the simmering pasta and broth.