Heat the olive oil in a large stockpot over medium-low heat. Add leeks, garlic, sauté until they begin to soften then add carrots. Cook for 5 minutes and stir occasionally
Add vegetable stock then increase the heat to high. Bring to a simmer. Then add celery and green cabbage. Reduce the heat to low, cover and shimmer until the vegetables are fork tender then add pasta
Serve with Avocado and enjoy!