Pesto Vegetable & White Bean Soup

• FOR THE VEGETABLE SOUP:
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 Small Onion, Chopped
• 4 Medium Ribs Celery, Chopped
• 3 Large Carrots, Chopped
• 2/3 cups Chopped Green Cabbage
• 1 Tablespoon Herbes De Provence
• 26 ounces, weight Chopped Tomatoes (or Diced Tomatoes)
• 50 ounces, weight Organic Vegetable Broth
• 15 ounces, weight Cannellini White Beans, Drained And Rinsed
• Salt And Freshly Ground Black Pepper
• FOR THE PESTO:
• 1/4 cups Roasted Sunflower Seeds
• 2-1/2 ounces, weight Arugula
• 1/2 cloves Garlic
• Salt And Freshly Ground Black Pepper
• 4 Tablespoons Olive Oil

1. For the soup:
2. Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add garlic, onion, celery, carrots, and cabbage. Season with salt and pepper. Cook until vegetables begin to soften, about 5-7 minutes. Add herbes de Provence, chopped tomatoes, and vegetable broth. Stir until well combined and bring to a boil. Reduce to a light simmer, cover, and cook, stirring occasionally, until vegetables are softened and tender, about 30 minutes. Add white beans, stir until combined, and cook until heated through. Season to taste with salt and pepper.
3. Meanwhile, as soup simmers, prepare the pesto. Add toasted sunflower seeds, arugula, and garlic to a food processor. Season with a pinch of salt and pepper and pulse until ingredients have become a puree. Add the olive oil and pulse again until oil is well combined.
4. To serve, ladle soup into serving bowls. Stir a dollop of pesto into each bowl.
5. This soup holds up very well as leftovers heated in the microwave. Store soup in a covered airtight container in the fridge. Store pesto in a separate covered airtight container in the fridge.

vegetable soup, olive oil, garlic, onion, celery, carrots, green cabbage, tomatoes, vegetable broth, white beans, salt, ubc, arugula, garlic, salt, olive oil

Taken from tastykitchen.com/recipes/soups/pesto-vegetable-white-bean-soup/ (may not work)