In a large pot, heat the olive oil over medium heat. Add the diced carrot, celery, and minced garlic, and sauté for about 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 7-10 minutes.

Season with salt and black pepper to taste.

Serve hot, garnished with chopped fresh parsley.