First, clean and chop the vegetables. Place them in a colander and rinse under cold water, then set aside. In a saucepan, heat olive oil, add the chopped carrots, celery, and onion, and cook for 5 minutes.

After 5 minutes, add the rest of the vegetables, stir, and pour in 6 1/3 cups (1.5 liters) of water, along with more olive oil and salt as needed.

Add the peeled tomatoes or tomato purée, stir, cover, and cook for 30 minutes. Add the potatoes, cut into chunks, and continue cooking for another 20 minutes.

Add the pasta and cook according to the package instructions once the soup is boiling. Serve: some may enjoy just the vegetables, others with the pasta. It's delicious either way!

Use the vegetable scraps to make a broth: wash them, place in a pot, cover with water, and cook.

Add olive oil and a pinch of salt as needed, then blend everything to make a smooth vegetable purée. Strain the broth and freeze it for use in a roast or other dishes.