Warm 10 quart pot. Add olive oil and sautee celery, onion, garlic, parsley, carrots. You want the onion to look slightly yellow. Add the water and bring to boil and then simmer for 1 hour. Add salt to taste (you don’t want this to be too salty, just enough for flavor)). At about 40 minutes, lightly mash the vegetables with a potatoe masher. This will get the juices out from the vegetables. The broth should simmer down to about half of what you started. The soup will taste richer as you cook it.