More photos of this on my blog:
http://bit.ly/zMq9Kc

First off the stock. I save bits of veggies I don't use, leftovers from fresh herbs, ect and freeze them.
(As mentioned on the  faccc journalHERE
Today I finally threw them in a pot with water and simmered them for about an hour with some celery,
chopped carrots, white onion, whole peppercorns, tomato, and some olive oil.
You could throw in anything you want to flavor it.

After about an hour I turned it off and let it sit (covered) for about 45 minutes (which was because I had to run to the store).
You could let yours sit longer or strain it right away. Then I added the stock back to the pot.

Ingredients for soup:
1-2 green bell peppers, chopped
1-2 red bell peppers, chopped
4-6 (Medium or large) carrots, peeled and chopped
3 large russet potatoes (or 4-5 red potatoes) chopped (I don't peel mine)
1 cup mushrooms, slices (I used crimini)
2 stalks
2 tablespoons finely minced garlic
1/2-1 cup chopped celery
2-4 Tomatoes, seeded and chopped (I had kumato on hand)
1 cup pearl onions
1/4 -1/4 bag gluten free pasta
1 cup chopped cabbage
Himalayan pink salt (or any salt of your choice) and pepper to taste
Fresh/dried herbs such as rosemary, parsley, sage, thyme (to your preference)
Herbes de Provence works well too

1. Add vegetables (except cabbage) and herbs to pot and simmer for an hour or until vegetables reach your desired tenderness.
You can wait until later to add the tomato but I throw it in with it so it cooks down and adds a good flavor.

2. About ten minutes before the veggies are done add in your pasta and cabbage
(or just add chooped cabbage on top when serving for a nice crunch).

Enjoy =)