In a large stockpot, heat the oil over high heat until shimmering. Add the onion and garlic and saute until the onion starts to turn translucent, 3 to 5 minutes. Watch for scorching.
Add the broth, to taste, scraping up any browned bits.
Add the corn, peas, green beans, carrot, tomato sauce, dill, paprika, cayenne, and salt and black pepper to taste. Bring to a low boil. (This may take up to 10 minutes.)
Add the pasta and cook until tender, another 7 minutes or so. Adjust the seasonings and serve.
Notes
The soup can be cooled and stored in a covered container in the fridge for up to 4 days or in the freezer for up to 2 months.Nutritional values are approximate and based on 1 cup.