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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