Green Pesto Vegetable Soup

This green pesto vegetable soup is a celebration of summer's bounty, made with farm-fresh zucchini, fresh herbs, and pasta.


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


  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. Full instructions visit @wellandfull

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