1 large onion, diced
2 cloves of garlic, crushed or sliced thinly
4oz bacon cut into little pieces (or pancetta, if you can afford it). (Or leave it out altogether if you’re vegetarian.)
Saute the onion, garlic and bacon in olive oil for a few minutes over a medium heat in a large (2 litre at least) saucepan
½ large celery, finely sliced (including leaves)
3 large or 6 small carrots, chopped up verrrry small
Stir it round, put the lid on the pan, turn the heat down a little, then leave it for a few minutes for the vegetables to soften slightly.
While the veggies are softening, make up 1 litre of vegetable stock (Knorr stock cubes are best) with boiling water
Open a can of chopped tomatoes. Add the tomatoes to the soup mix and stir.
Pour the stock in, stir again. Then add a handful each of chopped basil and parsley. Finally toss in some chopped rosemary.
Replace the lid, bring to the boil and simmer for about 45 minutes. Add salt and pepper to taste.