In a dry skillet over medium heat, toast the pine nuts for about 3-4 minutes, stirring frequently, until they are golden and fragrant. Transfer them to a plate to cool.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, diced carrots, and chopped celery. Sauté these vegetables for approximately 10 minutes until they soften.

Stir in minced garlic, fresh rosemary, and thyme along with a few peppercorns. Sauté for another minute until the garlic is fragrant.

Add shredded cabbage to the pot, stirring it in with the sautéed mixture. Cook for 5-10 minutes until the cabbage wilts.

Pour in the vegetable stock and add the parmesan rind. Stir well and add diced potatoes, bringing the mixture to a gentle simmer for about 10 minutes.

Once the potatoes are ready, add the drained borlotti beans and fresh arugula. Simmer for an additional 2-3 minutes until the arugula wilts.

Remove the herb sprigs from the pot and adjust the seasoning with salt and pepper according to your preference.

In a blender, combine fresh basil, a clove of garlic, the toasted pine nuts, olive oil, lemon juice, lemon zest, grated Parmesan, and a pinch of salt. Blend until chunky.

Ladle the soup into bowls, topping with dollops of the freshly made pesto and a sprinkle of chopped parsley. Serve hot.