1. Cook in salted water

• 200g tiny pasta
• A carrot, diced to be roughly the size or double the size of the pasta

2. Make broth, by boiling for 30 mins:

• 5 cups of water
• 1 no-salt veggie broth cube
• Leftover vegetable cut-offs
• Flavour things: veggie demi-glace, garlic, ginger, leeks or onions, mushrooms

You'll wanna taste and adjust and add salt as you go. The broth should make you go 'daaaaamn'.

3. Combine broth + pasta/carrots

Drain the water from the pasta and carrots, and strain the veggies out of the broth. Then combine broth and pasta/carrots in the ratio you like.

4. Add:

• Pepper
• Green onions
• Some (Warmed) frozen peas (optional)

Notes

• Simple soup requires putting effort into the broth. If you're gonna get broth in a box or some shit, just get canned soup.
• Broth cube must be the no-salt no-sodium organic bullshit. The normal salty broth powder or cubes are too intense.
• Eat with some garlic bread or something crunchy like crackers but not potato chips. I suppose a salad could work if you must eat those things