Saute the diced onions by heating a few tablespoons of olive oil in the soup pot, over medium heat, and add onions, stirring occasionally until soft. In the last minute of cooking, add the minced garlic.
Add tomatoes to the pot, cover and simmer on low for another 5 minutes. Add the diced carrots and water, then bring to a boil. Add the tomato paste, bay leaf, and celery salt and cook until the carrots are slightly softened.
Finally add macaroni (or your favorite noodles) and stir often, making sure it doesn’t stick to the bottom of the pan as it cooks. After the noodles are cooked, add in kale, peas and salt to taste. Cook for another minute or two until the kale and peas are heated through.
Ladle soup into bowls and garnish with herbs, lemon zest and pepper to taste.