In a big pot, pour in the water and crank up the heat. Toss in the onion, celery, carrots, and garlic, and sprinkle in some salt. Get things boiling.

Once it’s bubbling away, dial the heat down to medium-low and kinda cover the pot with a lid. Let it do its thing for about 45 minutes or until the veggies are crazy soft, and the liquid has done some reducing. Taste it and toss in more salt if it’s lacking.

Grab a slotted spoon and fish out the veggies, along with 2 ladles full of the broth. Chuck them into a blender and blitz until it’s silky smooth, about 1 to 2 minutes. Pour this blended goodness back into the pot of broth and give it a good stir.

While that’s happening, separately boil up your kluski in a small pot of salted water.

Scoop a ladle of the cooked kluski into the bottom of a bowl, pour that flavorful broth on top, and sprinkle with some parm. Get ready to enjoy!