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Minestrone Soup With Macadamia-Nut Pesto

Ingredients

• FOR THE SOUP:
• 3/4 lb sliced bacon, cut into ½-inch pieces
• 2 cups chopped celery (about 5 stalks)
• 2 small zucchini, cut into 1/2-inch dice
• 2 bell peppers (red, orange, or yellow), cut into 1/2-inch dice
• 2 tsp onion powder
• 1 cup green beans, trimmed, cut into 1-inch pieces
• 1 (14.5 oz) can diced tomatoes
• 1½ tsp Italian seasoning
• 2 Parmesan cheese rinds, optional
• 1 Tbsp sea salt
• 1 tsp freshly ground pepper
• 8 cups water
• 1/2 small green cabbage, cored and chopped (should yield about 4 cups)
• 3/4 cup grated Parmesan cheese
• FOR THE MACADAMIA-NUT PESTO:
• 1 well-packed cup fresh basil leaves
• 2 Tbsp chopped macadamia nuts
• 2 medium garlic clove, roughly chopped
• 1/8 tsp sea salt
• ~ pinch of freshly ground pepper
• 1/3 cup extra-virgin olive oil, divided
• 1/2 cup (1 oz) finely grated Parmesan cheese

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