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 isn't 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!