Step 1

Preheat oven to 180C. Heat oil in a large saucepan on medium heat. Sauté onion, celery, carrot and pancetta, stirring occasionally, for 6-7 minutes or until vegetables are golden and just soft. Add garlic and stir for 1 minute or until aromatic.

Step 2

Add stock, beans and tomato. Increase heat to high and bring to boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until reduced slightly. Add silverbeet and cook for 2 minutes or until wilted. Season with black pepper.

Step 3

Meanwhile, place bread on a baking tray. Spray with oil. Bake for 7-8 minutes or until golden and crisp.

Step 4

Divide soup among bowls. Top with croutons and sprinkle with parsley.