Cooking Instructions

• Roughly chop the onion, carrots, celery and garlic cloves.
• Pour the vegetable broth in a large pot and add the chopped vegetables, bay leaf and parmesan rind. Season with salt and black pepper, then simmer for approximately 20 minutes over medium-high heat.
• Check that the vegetables are cooked (should be soft and tender). Remove the bay leaf and rind, then strain out the vegetables.
• Add the cooked vegetables to a blender with ½ cup of water and blend until smooth.
• Pour the blended vegetables back into the pot with the vegetable broth and stir through. Taste for seasoning.
• Bring soup back to a boil, then add the pastina pasta. Stir every minute to prevent sticking.
• Serve in bowls and garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil if desired.