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Roughly chop the onion, carrots, celery and garlic cloves (you don’t need to be too precise)
Pour the vegetable broth in a large pot and add the chopped vegetables and bay leaf. Season well with salt and black pepper, then place the lid on and simmer for approximately 20 minutes over medium-high heat
With a fork, check that the vegetables are cooked (they should be soft and tender). Then discard the bay leaf and strain out the vegetables through a slotted spoon or colander
Add the cooked vegetables to a blender with ½ cup of water and blend until smooth
Pour the blended vegetables back to the pot with the vegetable broth and stir through. Taste for seasoning
Bring soup back to a boil, then add the pastina pasta. Ensure to stir the pastina every minute or so, to ensure it doesn't stick to the bottom (pastina usually takes about 5-6 minutes to cook)Serve in bowls - optional garnish with chopped parsley, grated parmesan cheese and a drizzle of olive oil and enjoy your soothing Pastina Soup!
TRACY’s NOTES; Sautée carrots, onions and celery in butter until onions are slightly translucent. Add garlic and cooked for about a minute before adding broth. Once pastina is almost cooked, add in shredded rotisserie chicken and two handfuls of freshly graded Romano and Grana Padano cheese. Stir until combined and chicken warmed.