1. Heat a medium sized pot or dutch oven over medium-high heat. Add olive oil, carrot, celery , salt and pepper and cook for 3-4 minutes or until slightly softened.

2. Add chicken stock and parmesan rind and bring to a low boil, and let simmer for 5-8 minutes or until veggies are tender.

3. Add pastina and cook according to package instructions, stirring occasionally. Taste and adjust for seasoning.

4. Once the pastina is cooked, remove from heat and add butter and parmesan then stir to combine. Serve and top with a squeeze of lemon juice, drizzle of olive oil and additional parmesan. Enjoy!