Build the broth

• In a stock pot, combine the water and chicken broth.
• Add the celery, carrots, garlic cloves, onion and salt.

Simmer the vegetables

• Bring to a roaring boil over medium-high heat.
• Lower the heat to medium-low, cover partially and cook until the vegetables are tender.

Blend the vegetables

• Remove the vegetables with a slotted spoon and place them in a blender.
• Add a couple of ladles of broth and the chicken bouillon.
• Blend until smooth and creamy.

Return the purée to the pot

• Pour the blended vegetables back into the broth.
• Stir well to combine.

Cook the pasta

• Cook the pastina in salted boiling water until al dente.
• Drain and divide into bowls.

Serve

• Pour the hot broth over the pasta.
• Sprinkle with grated parmesan and enjoy.