In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables are softened.

Pour in the chicken broth and bring to a boil.

Once boiling, add the pastina and cook according to package instructions, usually about 5-7 minutes.

Season with salt and black pepper to taste.

Serve hot, garnished with fresh parsley.