Pastina en Brodo (Italian Penicillin Soup)

Simmer the vegetables: Cut the carrots, celery, and onion into large pieces and place them in a large saucepan. Add the broth, cover with a lid, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the vegetables are fork-tender, about 30 minutes.

Purée the vegetables: Using a spider skimmer or a fine-mesh strainer, carefully transfer the vegetables to a blender. Add 1 1/2 cups of broth from the pot to the blender jar and allow to cool slightly. Vent the lid of the blender and carefully purée until completely smooth, about 1 minute. Set aside.

Meanwhile, cook the pasta: Increase the heat under the pot to medium-low and add the pasta to the remaining broth. Cook until al dente according to the package directions.

Finish and serve: Carefully add the puréed vegetables to the pot and mix gently until fully incorporated. Add salt to taste. Turn off the heat and let sit for at least 5 minutes before serving.