Heat oil & butter in a heavy-bottomed soup pot or Dutch oven. Once the oil/butter is hot, place carrots & celery in the skillet and sauté 3 minutes. Add the onion and sauté until translucent. Add garlic and sauté 30 seconds. Add all other ingredients except the noodles. Bring to a boil, then turn down the heat and simmer for 30-40 minutes. **See notes if planning to freeze the soup. Add the noodles and bring to a boil. Turn down the heat and simmer for 20-25 minutes. Remove bay leaves before serving. Delicious served with crusty bread. Enjoy!!