Vegetable Minestrone with Parsley Pistou

For the Soup:

• 1 teaspoon extra virgin olive oil or 2 tablespoons if omitting the pancetta
• 3 ounces Pancetta or 3 slices bacon diced *see note
• 1 large yellow onion peeled and diced (about 2 cups)
• 5 stalks celery diced (about 2 cups)
• 2 medium-large carrots scrubbed clean and diced (about 2 cups)
• 3 cloves garlic minced
• 1 sprig fresh thyme sub ¼ teaspoon dried thyme
• 1 sprig rosemary sub ½ teaspoon dried rosemary
• 2 bay leaves
• 1 28- oz can whole peeled tomatoes or crushed tomatoes
• 5 cups water
• 1 tablespoon salt plus more to taste as needed
• 1 teaspoon freshly ground pepper
• 1 parmesan cheese rind optional
• 1 bunch Swiss chard stems and leaves chopped
• 1 can cannellini beans drained and rinsed
• 1 medium zucchini diced
• 1 ½ cups diced green beans

For the Parsley Pistou:

• 1 clove garlic finely minced or grated
• ½ cup finely chopped fresh parsley
• ½ - ¾ cup extra virgin olive oil to taste
• salt to taste