Finely dice the large onion, mince the garlic, peel and slice the carrots, chop the celery, shred the cabbage, cube the potatoes, and chop the parsley.

In a dry frying pan, toast the pine nuts over medium heat for 3-4 minutes until golden brown.

In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and salt. Sauté for about 10 minutes until translucent.

Add minced garlic, rosemary, thyme, and black peppercorns to the pot. Stir for 1 minute until fragrant.

Add shredded cabbage and cook for an additional 5-10 minutes until wilted.

Pour vegetable stock into the pot, add parmesan rind and cubed potatoes. Simmer for about 10 minutes until potatoes are tender.

Stir in rinsed borlotti beans and arugula; let the greens wilt for 3 more minutes.

In a food processor, combine basil, toasted pine nuts, garlic for pesto, olive oil, lemon juice and zest, parmesan, and salt. Blend to a chunky consistency.

Serve the soup hot with a dollop of pesto and chopped parsley on top. Enjoy!