Build the broth

• Add the water and chicken broth to a stock pot.
• Add the celery, carrots, garlic cloves and onion, then season with the salt.
• Bring to a boil over medium-high heat.

Simmer the vegetables

• Reduce the heat to medium-low and partially cover the pot.
• 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 ladlefuls of broth and the chicken bouillon.
• Blend until smooth and stir the mixture back into the broth.

Cook the pasta

• Cook the pastina in a separate saucepan of salted water until al dente.
• Drain the pasta.

Serve

• Pour the hot broth over the pasta.
• Sprinkle generously with Parmesan cheese and enjoy.