Green Minestrone

Name: Green Minestrone
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

20 ingredients

5 steps

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

Directions

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.