Step 1 (Prep Vegetables): Wash, peel, and dice the carrots into small pieces. Wash and dice the celery ribs. Peel and dice the onion, and mince the garlic cloves.
Step 2 (Sauté Soffritto): In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and sauté for another 1–2 minutes until fragrant.
Step 3 (Boil Broth): Pour in the 6 cups of vegetable broth, stirring to combine with the sautéed vegetables. Increase the heat to high and bring the mixture to a boil.
Step 4 (Simmer Until Tender): Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15–20 minutes until all the vegetables are completely fork-tender.
Step 5 (Cook Pastina Separately): While the soup simmers, bring a separate pot of salted water to a boil. Add the pastina (or any tiny pasta) and cook according to package instructions until al dente. Drain in a fine-mesh sieve and set aside.
Step 6 (Blend the Soup Base): Using an immersion blender, blend the cooked vegetables and broth directly in the soup pot until smooth, golden, and creamy. (Alternatively, blend carefully in batches in a countertop blender and return to the pot).
Step 7 (Combine Pastina & Warm Through): Add the cooked, drained pastina to the blended golden soup pot. Stir well to combine and cook for an additional 2–3 minutes over low heat until heated through.
Step 8 (Season & Serve): Taste and season with salt and black pepper as needed. Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve warm!
