Vegetable broth with pastina

Put all the vegetables and herbs in a big pot with lots of water; nothing is sauteed.

Add a big pinch or two of salt and a good drizzle of olive oil; bring to a boil.

After about 10 minutes, once the vegetables start to cook down, add the Parmigiano Reggiano rind.

Continue cooking over medium-low heat, partially covered, until the vegetables are very tender, about 45 minutes; here it cooked about an hour. Remove the rind.

Pass the soup through a food mill, scraping the bottom and adding more as you go; return the puree to the broth.

Use some now; refrigerate the rest for the week or freeze, then thaw and bring to a boil when needed.

Ladle some broth into a smaller saucepan and bring to a boil.

Add a small handful of pastina; it swells and thickens the broth, and too much turns it to glue. Eat right away, as it keeps thickening.

Stir in a little parm; serve with more parm on the side and a drizzle of olive oil on top.