Place a frying pan or large saucepan over a medium heat and add the 2 tablespoons of oil.
Add the sliced onion and chopped celery and fry gently for 5 minutes. They should be soft and lightly brown. Remember to stir often so nothing sticks.
Add the chopped tomatoes together with 2 full tins of boiling water to the pan. Use the kettle.
Add the vegetable stock cube with the dried mixed herbs to the pan and stir well.
Any raw vegetables should be added to the pan now. Vegetable such as parsnips, squashes, potato, carrots etc. Bring to a boil and then reduce to a simmer for about 5 minutes. Again remember to stir.
Once the raw vegetables have started to soften (pierce with a knife to test), add the more delicate raw vegetables. Vegetables such as broccoli, kale, courgette, beans and cabbage.
Bring back to a simmer for another 5 minutes.
Finally add any cooked vegetables together with the pasta. You can also use rice.
Season for a further 3 - 5minutes stirring occasionally.
Test the soup and season with salt and freshly ground pepper.
When your happy with the flavour, serve in warmed bowls with a little grated cheese on top.