In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 5-7 minutes until softened.

Pour in 6 cups of broth and bring to a rolling boil. Allow it to boil for 2-3 minutes.

Stir in 1 cup of pastina and cook according to the package instructions, about 6-8 minutes.

Add 1 cup of chopped spinach or kale to the pot. Stir and cook for an additional 2-3 minutes until greens wilt.

Season with 1 teaspoon of salt. Ladle into bowls and garnish with grated Parmesan cheese or a drizzle of olive oil.