Categories: soups

Ingredients

• The Soup
• 1 Small White Onion chopped
• 2 Cups Zucchini about one med. zucchini, chopped
• 2-3 Large Stalks Celery chopped
• Olive Oil for sautéing
• 4 Cups Vegetable Stock
• 2 Cups Water
• 1/4 Tsp Coriander
• Salt and Pepper to Taste
• 4 Cups Cooked Pasta
• The Pesto
• 1/3 Cup Cilantro
• 1/3 Cup Parsley
• 1/3 Cup Basil
• 3 Spring Onions
• 1/4 Tsp Salt
• 1/2 Tsp Black Pepper

Directions

1. Start by prepping the vegetables – chop the onion, zucchini, and celery.

2. Bring a pot to medium heat with a little olive oil. Add chopped vegetables and sauté for 5-10 minutes, or until onions are translucent.

3. Add in vegetable stock, water, coriander, and salt and pepper. Stir well.

4. Then make the pesto – add all pesto ingredients into a food processor and process until everything is smooth. Or, for a chunkier pesto, process for less time. Add pesto to soup and stir well.

5. Finally, add in cooked pasta – I used farfalle. If pasta isn’t your jam, feel free to add to add 2-3 cups cooked rice or any other grain, like millet or quinoa.

6. Serve in bowls and garnish with fresh herbs (if desired).

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