Roughly chop the onion, carrots, celery, and garlic cloves.

Pour the vegetable broth into a large pot and add the chopped vegetables, bay leaf, and parmesan rind. Season with salt and black pepper, then cover and simmer for approximately 20 minutes over medium-high heat.

Check that the vegetables are soft and tender. Remove the bay leaf and rind, then strain out the vegetables using a slotted spoon or colander.

Add the cooked vegetables to a blender with ½ cup of water and blend until smooth.

Pour the blended vegetables back into the pot with the vegetable broth and stir. Taste for seasoning.

Bring the soup back to a boil, then add the pastina pasta, stirring every minute to prevent sticking. Cook for about 5-6 minutes.

Serve in bowls and optionally garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil.