In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks along with 2 minced garlic cloves. Sauté the mixture for 5-7 minutes, stirring occasionally until the vegetables are softened and the onion is translucent.

Pour in 4 cups of low-sodium chicken or vegetable broth to the pot, bringing the mixture to a gentle boil. If you're using a Parmesan rind for extra flavor, toss it in at this point. Reduce the heat to low and let it simmer for 15-20 minutes.

Stir in 1 cup of pastina into the simmering broth and cook according to package instructions, usually about 6-8 minutes. Stir occasionally to prevent the pasta from sticking together.

Once the pastina is perfectly tender, carefully remove and discard the Parmesan rind if used. Season the soup with salt and pepper to taste. Ladle the warm Pastina Soup into bowls and finish with a sprinkle of fresh parsley and grated Parmesan cheese.