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Vegetable And Bean Soup With Pesto: Minestrone Alla Genovese And Sandwiches With Arugula And Ham: Panini Con Rucola E Prosciutto

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Rachael Ray
Related tags
salad low carb lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 medium onion, chopped

1 medium potato, peeled and chopped

1 medium zucchini, chopped

Salt and pepper

1 can chickpeas (15 ounces)

1 can white beans or cannellini (15 ounces), drained

6 cups chicken stock

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 robiola or ricotta cheese (1/2 pound)

1 cup arugula leaves, loosely packed

8 slices prosciutto di Parma

1 cup basil leaves, packed

1 large clove garlic

2-3 tablespoons pine nuts (pignoli)

3 tablespoons grated Parmigiano Reggiano cheese

3 tablespoons extra virgin olive oil (EVOO)

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