Green minestrone

Combine pancetta, garlic and parsley in a small processor and pulse until finely chopped. Place oil and pancetta mixture in a frypan, add onion and saut until onion is soft, about 5mins, stirring frequently.

Add remaining ingredients except silverbeet leaves and season with salt. Mix well, then bring to a boil and simmer over moderately low heat for 30mins. Add silverbeet leaves and simmer a further 5mins. Check seasoning.

Meanwhile, to make pesto, toast almonds lightly in a small frypan over moderate heat, shaking pan frequently, until lightly browned, about 3mins. Allow to cool, then place almonds, garlic and parmesan in a processor and pulse until finely chopped. Add basil and pulse until minced. With machine 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.

WINE MATCH Minestrone needs a wine with good flavour. Try the fruity and gently herbaceous 2010 Kingston Estate Sauvignon Blanc ($14) or the 2010 Fratelli Pinot Gris ($20), which tastes of fresh figs and spice.