1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 carrot, diced

1 celery stalk, diced

1 quarts (4 cups) chicken or vegetable broth

½ cup pastina (tiny star or alphabet pasta)

1 tablespoon fresh lemon juice (plus extra to taste)

1 teaspoon honey

¼ teaspoon ground black pepper

Pinch of red pepper flakes (optional, for warmth)

Salt, to taste

2 tablespoons fresh parsley, chopped

1 tablespoon grated Parmesan cheese (optional garnish)

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Heat olive oil in a medium pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes.

Stir in garlic and ginger; cook 1 minute until fragrant.

Add diced carrot and celery, stirring for 2–3 minutes until slightly softened.

Pour in broth and bring to a gentle boil.

Add pastina, reduce heat to a simmer, and cook for 6–8 minutes, or until pastina is tender.

Stir in lemon juice, honey, black pepper, and red pepper flakes (if using).

Taste and season with salt, and adjust lemon or honey to your preference for a balance of brightness and gentle sweetness.

Remove from heat. Ladle soup into bowls and garnish with fresh parsley and a sprinkle of Parmesan if desired.