Green Minestrone - cooking recipe

Ingredients

2 oz pancetta, coarsely chopped
2 large cloves garlic, coarsely chopped
2 tbsp chopped parsley
2 tbsp extra-virgin olive oil
1 large red onion, sliced
1 bulb fennel, halved, cored and sliced
2 None celery stalks, diced
1/4 None cauliflower, cut into florets
14 oz potatoes, peeled and cubed
2 cans (15 oz each) chickpeas, drained and well rinsed
6-8 large Swiss chard leaves, stems diced, leaves sliced
1/2 None lemon, peel finely grated and lemon juiced
None None FOR THE ALMOND PESTO
1/4 cup blanched almonds
2 cloves garlic, flattened with a knife
1/4 cup grated Parmesan cheese
1/2 cup parsley leaves
1/2 cup basil leaves
1/3 cup extra-virgin olive oil
1/2 tsp lemon juice

Preparation

Combine pancetta, garlic and parsley in a food processor and pulse until finely chopped. Heat the oil in a large saucepan on medium-high heat. Add the pancetta mixture and onion and saute for 5 mins, or until onion is soft, stirring frequently.
Add fennel, celery, cauliflower, potatoes, chickpeas, chard stems, lemon peel and juice, and 8 cups water. Season with salt and mix well. Bring to a boil. Reduce heat to medium-low and simmer for 30 mins. Add chard leaves and simmer for 5 mins. Check seasoning.
Meanwhile, for the pesto, toast almonds lightly in a small skillet on medium heat, shaking pan frequently, for 3 mins, or until lightly browned. Cool.
Place almonds, garlic and Parmesan cheese in a food processor and pulse until finely chopped. Add parsley and basil and pulse until minced. With motor running, add oil in a steady stream and process until smooth. Add lemon juice and season with salt.
Serve soup in deep, heated bowls with pesto on the side.