Sasha’s Pesto Veggie Soup



A souper yummy way to go green!


  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1 1/2 cups celery
  • 1/2 cup chopped shallots
  • 1/4 cup chopped garlic
  • 8 cups vegetable broth
  • 3 cups broccoli
  • 3 cups sliced spinach, fresh or frozen
  • 1 cup sliced mushrooms
  • 1 cup cooked brown rice
  • 1/3 – 1/2 cup pesto (more or less to taste)
  • 1 can garbanzo beans, rinsed and drained


  • Cook rice according to package directions. Set aside.
  • Meanwhile, in 8 quart saucepan, heat the oil on medium heat.
  • Add salt, celery, shallots, and garlic. Cook, stirring occasionally, until golden (about 6 mins).
  • Add broth and broccoli. Heat on high until simmering.
  • Once simmering, reduce heat to medium-low and simmer for 7 mins, stirring occasionally.
  • Add spinach and mushrooms. Simmer for 5 to 10 mins or until veggies are softened.
  • Remove from heat. Stir in rice and beans, and pesto to taste.

Best served warm on a snowy winter’s night, with hearty whole grain toast and hummus.

Recipe based on Good Housekeeping Magazine and tweaked by Sasha.