1

In a heavy bottom pot on medium heat, add your olive oil, onion, celery, carrots, zucchini, cauliflower and garlic. Saute until the vegetables are just beginning to soften (about 5 minutes).

2

To the vegetables, add the stock, turmeric, thyme and bay leaf. Leave the heat on medium and allow the vegetables to simmer in the broth covered for about 25 minutes or until the vegetables are fully cooked and tender.

3

Once tender, remove the vegetables from the pot and add to a blender with about a cup of broth, blend together until smooth and add back to the pot with the remaining broth. Stir to combine and add the pasta and stir until the pasta is al dente or just cooked.

4

Finish the pastina by folding in the parmesan cheese and butter to the pot. Serve right away with extra parmesan cheese, cracked black pepper and nice olive oil to garnish.

5

Notes: To make this dish gluten-free, use a gluten free pastina option! Feel free to add extra vegetables to this dish but be mindful that they may alter the colour and texture of the dish. Tomatoes, peppers and peas are great options You are welcome to omit the parmesan and butter to make this dish completely plant based or substitute with plant-based alternatives. No salt is mentioned in this dish because the amount of salt varies depending on the broth option you choose, season with salt accordingly.