Chop the vegetables

• Peel and roughly chop the onion.
• Chop the celery stalks and the baby carrots.
• Peel the garlic cloves and add everything to a large bowl.

Simmer the vegetables

• Transfer the vegetables to a pot and cover with the chicken broth.
• Add the turmeric and salt.
• Bring to a boil, then cover and boil until the vegetables are soft.

Blend into a paste

• Transfer the soft vegetables to a food processor.
• Add a couple of scoops of the broth so it blends easily into a paste.
• Leave the lid vented before blending so it doesn't explode.

Cook the pastina

• Return the blended paste to the pot.
• Add the pastina and stir.
• Cover and bring back to a boil, then cook until the tiny pasta is tender.

Finish and serve

• Stir in the freshly grated parmesan.
• Season with freshly cracked black pepper.
• Serve hot.