Get the Anelletti Pasta HERE! Put a stock pot over a medium flame and heat the oil. Add the carrots, onions and celery and cook until soft, about 5-7 minutes. Season with salt and pepper. Add in the can of petite diced tomatoes or the passata and cook for another 5-7 minutes. Add 6 cups of water and the bouillon cube or the 6 cups chicken broth and bring to a boil. Add in the broccoli and cauliflower and return the pot to a boil. Cook until tender, about 5 minutes. Drop the pasta into a separate pot of salted boiling water. Cook for about 8 minutes. The pasta will still be slightly hard. *the pasta will keep cooking in the soup, so you don’t want to overcook it before mixing it together. Drain and add the pasta to the soup pot. Boil for 1-2 minutes and serve in warm bowls with a sprinkle of grated cheese.