1 lb. fresh asparagus
3 tbsp. olive oil
4 fresh tomatoes
1 lg. onion
3 stalks celery
6 chicken bouillon cubes
Little over 1/4 lb. spaghetti
4 qt. water

Chop onions, asparagus and celery up. Put into soup pan with 4 or 5 tablespoons of olive oil. Simmer for about 10 minutes. Then add water and tomatoes. Cook for about 5 minutes. Then break up spaghetti in very small pieces and add to ingredients while cooking. Cook all of this until spaghetti is done.