Begin by roughly chopping one yellow or white onion, two carrots, and two celery sticks into small pieces. Set aside.

In a large pot, combine the chopped vegetables, six cups of chicken or vegetable broth, and one Parmesan rind. Bring to a boil, then reduce heat and simmer for 15-18 minutes.

Remove the vegetables and blend with ½ to 1 cup of hot broth until smooth. Return the mixture to the pot and stir.

Stir in one cup of pastina pasta and let simmer for 7-9 minutes until tender.

Ladle soup into bowls and garnish with ½ cup of grated Parmesan cheese, salt, pepper, and chopped parsley.