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
  

Directions

1. In a large soup pot, roast the onion and garlic in olive oil until translucent and soft.
2. Add the potatoes, crushed red pepper, thyme, salt and pepper and cook for 5 more minutes.
3. Add the chick peas and water, bring to a boil for a few minutes, and then reduce to a simmer. Simmer for 90 minutes on low heat.
4. While the soup is cooking, prepare the pesto. Combine all ingredients into a food processor and process until finely chopped. Add a little extra olive oil if you need.
5. When the soup has almost finished cooking, taste, and if it's a little too watery, keep simmering for another 20 minutes or until you've reached your desired flavor. Add the baby bok choy and cook for 10 more minutes.
6. Ladle the soup into bowls and serve with a side of pesto toast.