In a large pot, heat 2 tablespoons of olive oil over medium flame. Once shimmering, add diced onion, carrot, and celery. Sauté for about 10 minutes until soft.

Stir in 2 cloves of minced garlic along with a pinch of rosemary, thyme, and freshly cracked black peppercorns. Cook for 1-2 minutes.

Introduce 4 cups of shredded green cabbage into the pot and cook for about 5 to 10 minutes, until it wilts down.

Pour in 4 cups of low sodium vegetable stock and add 2 diced golden potatoes along with a Parmesan rind. Bring to a simmer and cook for 10-15 minutes.

Fold in 1 can of drained borlotti or cannellini beans and allow to simmer for an additional 5 minutes, adjusting salt to taste.

In a food processor, combine 1 cup of fresh basil, 2 tablespoons of olive oil, 1 clove of garlic, and ¼ cup of toasted pine nuts. Blend until smooth.

Ladle the soup into bowls and add a dollop of homemade pesto on top of each serving.