Chickpea minestrone with arugula pesto

Pesto Italian cuisine

My favorite meals often take shape simply, maybe with one or two key ingredients, like fresh spring peas and imperfectly shaped purple potatoes. Add an old standby, the chickpea, and some slow roasted onions, and you've got yourself the bulk of a hearty minestrone. This soup is even more interesting when paired with a slice of thick, crusty bread with a dollop of arugula pesto spread across it. If you're feeling adventurous, try throwing the arugula toast under the broiler for a few minutes, then setting it right on top of your soup bowl. There's something about the way the spicy green spread melts into the minestrone broth; it's the perfect comfort on a slightly chilly day. <br /> <br />(This recipe was adapted from What's Cooking Good Looking's Spring Minestrone with Wild Ramp Pesto: http://www.whatscookinggoodlooking.com/whats-cooking-good-looking/2014/4/17/spring-vegetable-minestrone-wild-ramp-pesto.)