Heat in oil in a large pot over medium heat. Sauté onions and garlic for 5 minutes and add carrots and celery. Continue to cook, stirring often until vegetables have softened a bit, about 10 minutes.
Add stock and remaining ingredients, except pasta. Bring to a very gentle simmer and cover with lid. Cook until vegetables have reached desired tenderness about 25-30 minutes. Remove bay leaf. Taste and adjust salt and other spices to your liking.
While vegetables cook, prepare pasta in a separate pot according to package directions. When soup is done add drained pasta and serve.
Notes
I added pasta to each bowl rather than the whole pot of soup so that leftovers could be stored without the pasta becoming too soft.