1 1/2 pounds pasta, divided
1 medium head cabbage, torn into small pieces
1 small onion, chopped
1 medium tomato, chopped
1 (10.5 ounce) can beef broth
1 cup water
2 carrots, peeled and sliced
1 small stalk celery, chopped
1 bay leaf
salt and pepper to taste
Preheat the boiling water to 375 degrees F (190 degrees C). Place pasta into water, cover and cook until tender but firm; set aside.
In a 2 quart saucepan over medium heat, combine vegetables and broth. Bring just to a boil, then reduce heat to low and simmer for 20 minutes. Allow vegetables to cool, then stir in water and cook until tender, 5 to 7 minutes. Puree in broth and vegetable and fish stock together; simmer until all vegetables and stock are heated and all liquid is absorbed, about 1 hour.
Return the vegetables to the saucepan and add celery, bay leaf, salt and pepper to taste. Simmer 5 minutes and add water; simmer for 1 hour.