• Dice the onion, chop the carrots and celery, and mince the garlic cloves.
• In a large pot, bring the 4 cups of water or vegetable broth to a boil.
• Add the diced onion, chopped carrots, celery, minced garlic, salt, and vegetable bouillon cube to the pot.
• Reduce the heat to medium and let the vegetables simmer for about 15-20 minutes, or until they are tender.
• While the vegetables are simmering, cook the pastina according to the package instructions in a separate pot. Drain and set aside once done.
• Once the vegetables are cooked, use an immersion blender to blend the vegetable mixture until smooth. If you don't have an immersion blender, transfer the vegetables and broth to a regular blender and blend until smooth, then return the mixture to the pot.
• To serve, place about half a cup of cooked pastina in each bowl.
• Ladle the blended vegetable broth over the pastina.

Garnish:

• Drizzle each bowl with a bit of olive oil.
• Season with additional salt and pepper to taste.
• Sprinkle grated Parmesan cheese on top.
• Garnish with fresh parsley if desired.