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Cook the pastina in salted water according to package directions until al dente.
Drain and set aside. (Keeping it separate prevents the pasta from overcooking in the soup.)
Place a large pot over low heat and add the olive oil.
Add the diced onion, celery, carrots, fresh ginger, and salt.
Cook gently, stirring often, until the vegetables are soft, aromatic, and translucent, about 10–12 minutes.
Add the lemon zest, lemon juice, vegetable broth, parsley, bay leaves, and fresh ground pepper.
Stir to combine.
Increase heat to medium and bring the soup to a gentle simmer.
Let simmer for 10 minutes so the flavors can meld.
Remove the pot from the heat. Let the soup cool for 5–10 minutes (this helps preserve the texture of the pasta and keeps it from soaking up too much broth).
Stir the cooked pastina into the soup.
Taste and adjust seasoning if needed.
Ladle into bowls and serve warm.