Step 1

Place Parmesan into mixing bowl and grate 5 sec/speed 9. Transfer into a bowl and set aside.

Step 2

Place rosemary and thyme into mixing bowl and chop 20 sec/speed 8. Transfer into a separate bowl to the Parmesan and set aside.

Step 3

Place onion and garlic into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 4

Add oil, pancetta, celery and carrot and sauté 3 min/Varoma/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 5

Add zucchini, tomatoes, mixed beans, water, stock, chilli flakes and reserved chopped herbs and cook 10 min/100°C//speed .

Step 6

Transfer soup into a thermal serving bowl or other large bowl and stir through reserved grated Parmesan. Garnish with extra shaved Parmesan to taste and serve immediately with a slice of fresh crusty bread on the side.