Place all ingredients except the angel hair pasta and Parmesan cheese into a stock pot. Cook the ingredients over medium heat and bring them to a slow boil. Cook until veggies are slightly tender and then turn the heat to warm.
In another pot, bring water and oil mixture to a rolling boil and add the angel hair pasta. Stir the pasta for 4 minutes and then place into strainer and run cold water over to shock the pasta. Add olive oil and set aside.
Ladle the desired amount of soup into a bowl.
Twist the pasta onto the fork and place it in center of the bowl of soup.