15-ounce container cannellini white beans, thoroughly drained and rinsed
Salt and freshly ground black pepper
For the Pesto:
¼ cup toasted sunflower seeds
2½ ounces arugula
½ clove garlic
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Instructions
Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add 2 cloves garlic, along with the onion, celery, carrots, and cabbage. Season with salt and pepper. Cook until vegetables begin to soften, about 5-7 minutes. Add Herbes de Provence, chopped tomatoes, and vegetable broth. Stir until well combined, and bring to a boil. Reduce to a light simmer, cover, and cook, stirring occasionally, until vegetables are softened and tender, about 30 minutes. Add white beans, stir until combined, and cook until heated through. Season to taste with salt and pepper.
Meanwhile, as soup simmers, prepare the Pesto:
Add the toasted sunflower seeds, arugula, and ½ clove garlic to a food processor. Season with a pinch of salt and pepper and pulse until ingredients have become a puree. Add the olive oil and pulse again until oil is well combined.
To serve: Ladle soup into serving bowls. Stir a dollop of pesto into each bowl.
Storage: this soup holds up very well as leftovers heated in the microwave. Store soup in a covered airtight container in the fridge. Store pesto in a separate covered airtight container in the fridge.