1 stalk celery, diced
1 onion, diced
1 green bell pepper, diced
1 small red onion, diced
1 small yellow bell pepper, diced
1 quart soup stock
1 (15 ounce) can whole peeled tomatoes with juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
3 tablespoons chicken bouillon granules
1 tablespoon olive oil
In a large saucepan, heat celery and onion in vegetable liquid at medium heat for about 30 minutes. Stirring often, cook until celery is tender. Stir in green bell pepper, onion and white onion. Bring to a boil, stirring constantly. Reduce heat to low, cover and simmer for 2 minutes.
Stir pasta into soup. Bring to a boil, stirring constantly. Reduce heat to medium-low and cook for 3 to 4 minutes or until pasta is absorbed. Stir in tomatoes with juice, salt, pepper, thyme, rosemary, sage, basil, marjoram and bouillon. Continue to stir and cook for about 1 minute.
Stir chicken bouillon into soup. Return to a boil and cook for about 10 minutes. Stir in olive oil and cook for about 2 minutes. Add celery mixture and heat through. Serve hot.