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Clean all your veggies. Peel and half the onion, peel the garlic, and cut the ends off and half the celery stalks and carrots.
In a large pot or Dutch oven, bring the vegetable broth to a boil and add the prepped vegetables. Cover and boil for 15 minutes.
Remove the vegetables and add them to a blender with about ¼ cup of the broth.
Blend until smooth and add the puree back to the boiling broth. Stir to combine.
Add the pastina, cover, and boil for an additional 8 minutes, stirring halfway between.
Serve hot with freshly grated Parmigiano-Reggiano and black pepper. Enjoy!