Prepare the vegetables

• Dice the onion, celery and carrots.
• Mince the garlic.

Build the broth

• Throw the vegetables into a large pot.
• Pour in the chicken bone broth to completely cover the vegetables.
• Add the Parmesan rind, turmeric, chicken bouillon paste, bay leaves and cracked pepper.

Bring to a boil and simmer

• Cover the pot and bring to a boil over high heat.
• Simmer until the vegetables are fork tender.

Cook the pastina

• Cook the pastina in a saucepan of boiling water until done.
• Drain and set aside.

Finish the pastina

• Stir the butter and grated Parmesan into the warm pastina.
• Add the egg and mix well.

Blend the soup

• Remove the Parmesan rind and bay leaves from the pot.
• Transfer the vegetables with a little liquid to a blender and blend until smooth.
• Return the blended soup to the pot.

Simmer and serve

• Simmer the soup on low for a few minutes.
• Serve with the pastina, or freeze portions of broth for later.