Green Minestrone

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve soup in deep, heated bowls with pesto on the side.

pancetta, garlic, parsley, extravirgin olive oil, red onion, fennel, celery stalks, cauliflower, potatoes, chickpeas, swiss chard, lemon, almond pesto, blanched almonds, garlic, parmesan cheese, parsley, basil, extravirgin olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/30767 (may not work)