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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.
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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.
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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.
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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.
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5
Serve soup in deep, heated bowls with pesto on the side.
