Vegetable & Bean Soup With Pesto & Panini With Arugula A

• 2 tablespoons extra virgin olive oil, 2 turns of the pan
• 1 medium onion, chopped
• 1 medium potato, peeled and chopped
• 1 medium zucchini, chopped
• salt and pepper
• 1 (15 ounce) can garbanzo beans (ceci or chick peas)
• 1 (15 ounce) can white beans, cannellini, drained
• 6 cups chicken stock, available in paper containers on soup aisle
• 1 cup egg noodles, for soup, any brand
• 1 (8 ounce) box frozen green beans
• 8 slices crusty bread
• 8 ounces robiola cheese or 8 ounces ricotta cheese
• 1 cup arugula leaf, loosely packed
• 8 slices prosciutto di Parma
• 1 cup basil leaves, packed
• 1 large garlic clove
• 2 -3 tablespoons pine nuts (pignoli)
• 3 tablespoons grated parmigiano-reggiano cheese
• 3 tablespoons extra virgin olive oil

1. Heat a medium soup pot over medium high heat.
2. Add extra-virgin olive oil, 2 turns of the pan.
3. Add onion, potato and zucchini and season with salt and pepper.
4. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock.
5. Cover the pot and bring the soup up to a boil.
6. Preheat a panini grill or a heavy bottomed pan over medium heat.
7. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich.
8. Place panini in sandwich press or onto hot, heavy bottomed pan.
9. Top with another heavy skillet or a brick wrapped in foil to press sandwiches.
10. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
11. When the soup is at a boil, remove the lid.
12. Stir in the noodles and green beans and reduce heat to low.
13. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
14. Combine basil, garlic, nuts and cheese in the food processor and turn it on.
15. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
16. Scrape the pesto into a small bowl.
17. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup.
18. Stir to combine and serve soup immediately with panini, for dipping.

extra virgin olive oil, onion, potato, zucchini, salt, garbanzo beans, white beans, chicken stock, egg noodles, green beans, crusty bread, robiola cheese, arugula leaf, parma, basil, garlic, nuts, cheese, extra virgin olive oil

Taken from www.food.com/recipe/vegetable-bean-soup-with-pesto-panini-with-arugula-a-158142 (may not work)