Add olive oil to a large sauce pan over a medium high heat.
Add the onions, celery, carrots and garlic and fry for about 5 mins until softened.
Add the courgette, tomatoes (break them up with a wooden spoon), tomatoes paste, vegetable stock, Italian herbs, and balsamic vinegar.
Bring to a boil, then reduce heat, cover and simmer for approx 45 mins
Add in the potatoes and pasta and simmer until cooked.
Top with some freshly chopped Italian parsley
Serve and Enjoy!!
(If you like a smooth soup, you can blend it all, before adding in the potatoes and pasta, I prefer to leave it chunky)
Optional: Top with a little parmesan
NOTE: When heating up the next day, you may need to add more stock, as it will thicken from the starch from the potatoes/pasta