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

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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

Panini:

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

Pesto Genovese:

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