Dice one onion, chop two carrots, and slice two celery stalks into bite-sized pieces. Mince three cloves of garlic and set aside.

In a large pot, bring 4 cups of water or vegetable broth to a rolling boil over medium-high heat.

Once boiling, add the diced vegetables, a pinch of salt, and the vegetable bouillon cube. Reduce heat and simmer for about 15-20 minutes until vegetables are tender.

Cook 1 cup of pastina in a separate pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Blend the vegetable mixture in the pot until smooth using an immersion blender, or in batches in a regular blender. Return blended soup to pot.

To serve, place cooked pastina in each bowl, ladle broth over it, and drizzle with olive oil. Season with salt, pepper, and optional toppings.