Heat the oil in a large pot and add the garlic, celery and onion. Cook over medium-high heat for about 5 minutes or until golden brown. If you don’t eat oil, just use some water or vegetable stock instead.
Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
Remove the bay leaves and serve immediately (I added some chopped, fresh parsley on top) or keep leftovers in an airtight container in the fridge for 4-5 days.
Nutritional info has been calculated by using water, instead of vegetable stock.