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

Name: 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