1. Add olive oil to a large pot and heat to medium. Add your vegetables, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, or until vegetables are slightly browned. To save time, skip this step and add oil and veggies right to your broth.

2. Add the parmesan rind and broth. Cover, and turn the heat to high until the broth reaches a gentle boil. Turn the heat down to medium-low and continue to simmer, covered, for 25–30 minutes or until the vegetables are very soft. Stir occasionally.

3. Remove the parmesan rind and set aside. Use your immersion blender to puree the vegetables until totally smooth. If you don’t have an immersion blender, spoon all the cooked vegetables into a regular, heat-safe blender. Blend until smooth and add back to your pot.

4. Add your pastina or small pasta to the simmering soup. Cook for 8–10 minutes or until cooked al dente, stirring occasionally. Then, turn off the heat. If you’re planning on storing leftovers, cook pastina separately and combine with broth right before serving.

5. Stir in the juice of a full lemon. Taste, and adjust seasonings and lemon juice as desired. Stir in more broth for a thinner soup, if desired.

6. Add soup to serving bowls and garnish with parmesan, black pepper, and whatever else you like. Enjoy!