In a large stock pot, add Celery (tops removed and halved), Baby Carrots, Onion, and Garlic.
Add Vegetable Broth, Water, Salt, and Bouillon cubes to the pot.
Heat the mixture over medium-high heat until it begins to boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 45 minutes.
After the mixture has simmered for 45 minutes, remove the pot from heat. Using a Slotted Spoon, carefully remove the Celery, Carrots, Onion, and Garlic, and place them into a blender.
Spoon about 2 cups of broth from the pot into the blender with the vegetables.
Process the mixture in the blender or food processor until it becomes smooth.
Pour the smooth vegetable mixture back into the stock pot. Stir well to ensure the mixture is evenly combined with the remaining broth.
To serve, spoon some cooked Pastina Pasta into a bowl. The pasta should be from 1 box (12 oz) that has been previously cooked and kept warm.
Ladle the hot vegetable broth over the pasta in the bowl. If desired, top with Shredded Parmesan Cheese for an extra touch of flavor.
