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In a pot, heat 6 cups of water or chicken broth and mix in the better than bouillon.
Peel the onion and cut it into about eight pieces before adding it to the pot.
Peel the carrots, trim the ends, and chop them into pieces, then add them to the pot.
Chop the celery stalks into pieces and add them to the pot as well.
Flatten the garlic cloves and add them to the mixture, stirring briefly.
Bring the soup to a boil.
In a separate pot, cook 1 cup of pastina (acini di pepe) until tender.
Once cooked, add the pastina to the soup.
Continue cooking until the carrots are fork-tender.
Stir in 1 teaspoon of salt.
If desired, blend the soup with an immersion blender before serving.