Chickpea Minestrone with Arugula Pesto
Ingredients
- For the minestrone:
- 2 pounds fingerling potatoes, sliced into bite-sized pieces
- 1 medium-sized yellow onion, diced
- 4 cloves garlic, crushed and diced
- 1 cup chick peas
- 4 small baby bok choy (or substitute any of your favorite greens)
- 3 sprigs fresh thyme
- 1 tablespoon olive oil
- 6 cups water
- 2 tablespoons crushed red pepper
- salt and pepper to taste
- For the pesto:
- 4 cups loose arugula leaves
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/3 cup pine nuts, lightly toasted
- 1 tablespoon lemon juice
- salt and pepper to taste
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