Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto

Ingredients

• 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 small, thin egg noodles for soup, any brand
• 1 box frozen chopped green beans
• 4 crusty rolls or 8 slices crusty bread
• 8 ounces, 1/2 pound, robiola or ricotta cheese
• 1 cup arugula leaves, loosely packed
• 8 slices prosciutto di Parma
• 1 cup basil leaves, packed
• 1 large clove garlic
• 2 to 3 tablespoons pine nuts (pignoli)
• 3 tablespoons grated Parmigiano-Reggiano
• 3 tablespoons extra-virgin olive oil

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