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To a large stock pot, add the chicken broth, water, carrots, celery, onion, garlic, and salt. Bring everything to a boil over high heat. Reduce heat to medium-low, cover, and cook for about 45 minutes until the vegetables are tender.
While the vegetables are cooking, cook the pastina to al dente, drain, and set aside.
Once the vegetables are soft, remove them from the liquid and add them to a blender along with 1 cup of the liquid. Blend until smooth.
Pour the puréed vegetables back into the liquid and stir. Serve the vegetable broth with the cooked pastina, and enjoy!