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1
Heat a medium soup pot over medium high heat.
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2
Add extra-virgin olive oil, 2 turns of the pan.
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3
Add onion, potato and zucchini and season with salt and pepper.
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4
Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock.
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5
Cover the pot and bring the soup up to a boil.
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6
Preheat a panini grill or a heavy bottomed pan over medium heat.
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7
Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich.
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8
Place panini in sandwich press or onto hot, heavy bottomed pan.
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9
Top with another heavy skillet or a brick wrapped in foil to press sandwiches.
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10
Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
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11
When the soup is at a boil, remove the lid.
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12
Stir in the noodles and green beans and reduce heat to low.
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13
Simmer soup an additional 5 to 6 minutes then remove it from the heat.
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14
Combine basil, garlic, nuts and cheese in the food processor and turn it on.
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15
Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
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16
Scrape the pesto into a small bowl.
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17
Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup.
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18
Stir to combine and serve soup immediately with panini, for dipping.
