First, melt the 4 tablespoons of butter in a large pot over medium heat.
Then add the 5 minced garlic cloves and stir until fragrant, about 30-45 seconds.
Pour the 32 ounces of vegetable broth into the pot and bring to a boil. *(2)
Once boiling, lower the heat, and pour the 1 & 1/2 cups ditalini pasta into the pot and cook at a simmer according to the packaging instructions until al dente.*(3)
Then stir in the 1/3 cup parmesan.
Serve topped with chopped parsley, a sprinkle of freshly cracked black pepper, and finely grated parmesan.
Adding a lid makes it boil faster, just keep an eye on it so that it doesn’t overboil.
If the soup boils, rather than simmers while cooking the pasta, the broth will evaporate faster and you may need to add more broth (or water – which will affect the flavor) to compensate for the loss of liquid.
