Ingredients

🥕 For the Broth

• 2 medium carrots (peeled and halved)
• 1 celery stalk (chopped)
• 1 zucchini (ends trimmed)
• 1 small onion (peeled and halved)
• ½ leek (sliced into rounds)
• 1 clove (optional but aromatic)
• 1 sprig fresh parsley
• 1 ripe cherry tomato
• 1½ quarts (6 cups) water
• 1 teaspoon kosher salt
• Extra virgin olive oil (to taste)

🍝 For the Pastina

• 8 tablespoons (½ cup) pastina or any tiny pasta (e.g. stelline, acini di pepe)
• Grated Parmesan cheese (optional)

👩‍🍳 Method

1. Clean & Prep the Vegetables
   Peel and halve carrots. Clean celery and zucchini. Slice the leek. Stick the clove into one half of the onion.
2. Cook the Broth
   In a large pot, add 6 cups of water. Add salt and all prepared vegetables. Bring to a boil, then reduce heat and simmer covered for 40–45 minutes.
3. Strain the Broth
   Remove and discard the vegetables (or save for another dish). Return the strained broth to the pot.
4. Add the Pastina
   Bring the broth back to a boil. Add the pastina and cook according to package instructions (usually 5–7 minutes), stirring occasionally.
5. Serve
   Ladle into bowls. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if desired.