Saute 1 onion chopped, 2-3 cloves of minced garlic, 4-5 carrots chopped, 4-5 celery ribs chopped. Add 6-8 cups vegetable broth, a few pieces of crusty bread, and a Parmesan rind. Simmer for an hour or so. Add in red pepper flakes, salt, and oregano to taste. Remove any large pieces of bread that remain. Stir in 1/4-1/2 cup of pesto, one chopped zucchini, a few handfuls of spinach or kale, and about a cup of tricolor couscous. Cook 15-20 more minutes. Remove cheese rind and serve with more bread and pesto for garnish.