In a pot, we heat up 4 tbsp. olive oil and sauté the onion until it softens.
We add the celery, the carrots, the potatoes, salt and freshly ground pepper, and sauté for 3-4 minutes.
We add water barely enough to cover the vegetables and let it come to a boil.
We lower the heat and let the mixture simmer for 15 minutes.
We purée the soup with an immersion blender or in a glass blender until it smoothens. If it becomes too thick, we add a little water.
We put back on the stove and once the water it comes to a boil, we add MISKO Sousamaki. We stir and let the pasta boil for as long as indicated on the package.
We serve with freshly ground pepper and parmesan cheese.