Pesto Vegetable & White Bean Soup

For the soup:
Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add garlic, 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 toasted sunflower seeds, arugula, and 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.

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.