Tuscan bean soup

Step 1

Place Parmesan into mixing bowl and grate 10 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 or until a fine consistency is achieved. Transfer into a bowl and set aside. Clean and dry mixing bowl.

Step 3

Place onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 4

Add oil and pancetta and sauté 10 min/120°C/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 5

Add celery, carrot, zucchini, tomatoes, chickpeas, kidney beans, cannellini beans, water, stock paste, chilli flakes and reserved chopped herbs and cook 20 min/100°C//speed 1.

Step 6

Transfer into a thermal serving bowl or other large bowl and stir through reserved Parmesan. Garnish with extra shaved Parmesan (optional) and serve with crusty bread.