Add stock to a pan with onion, carrot, celery and garlic
Boil for 15 minutes until the vegetables have softened
In a food processor, blend vegetables with a good splash of the stock until smooth
Stir the blended mixture back into the pan with the stock
Season generously with salt and pepper to taste
Cook the pasta separately and drain, or cook the pasta straight in the soup
Add pasta to bowls and pour over the soup
Finish with extra black pepper, a drizzle of olive oil, a sprinkle of parmesan, and optional squeeze of lemon juice
