Green Pesto Vegetable Soup

• Vegan

• Produce

  • 1/3 cup Basil
  • 2 Large Stalks Celery
  • 16 1/4 tsp Coriander
  • 1/3 cup Parsley
  • 3 Spring onions
  • 1 White onion, small
  • 2 cups Zucchini

• Canned Goods

  • 4 cups Vegetable stock

• Pasta & Grains

  • 4 cups Pasta, cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Liquids

  • 2 cups Water

Found on wellandfull.com

Description

Ingredients

• 1 Small White Onion, chopped
• 2 Cups Zucchini, chopped (about one med. zucchini)
• 2-3 Large Stalks Celery, chopped
• Olive Oil, for sautéing
• 4 Cups Vegetable Stock
• 2 Cups Water
• ¼ Tsp Coriander
• Salt and Pepper to Taste
• 4 Cups Cooked Pasta
• ⅓ Cup Cilantro
• ⅓ Cup Parsley
• ⅓ Cup Basil
• 3 Spring Onions
• ¼ Tsp Salt
• ½ Tsp Black Pepper

Directions

• Start by prepping the vegetables - chop the onion, zucchini, and celery.
• 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.
• Add in vegetable stock, water, coriander, and salt and pepper. Stir well.
• 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.
• Finally, add in cooked pasta - I used farfalle. If pasta isnt your jam, feel free to add to add 2-3 cups cooked rice or any other grain, like millet or quinoa.
• Serve in bowls and garnish with fresh herbs (if desired).
• Enjoy!