Step 1

Heat oil in a large stock pot or dutch oven oven medium heat. Add onion, celery and carrot and stir. Sprinkle with 1/4 tsp of salt and a heavy pinch of black pepper. Cook until softened, about 10 minutes.

Step 2

Add garlic and stir, allow to cook about 1 minute before adding canned tomatoes, beans, lemon zest, herbs de provence and stock. Bring to a boil, then reduce heat to a simmer. Taste and add more salt if necessary.

Step 3

Once seasoned, add fresh parsley and remove from heat.

Step 4

Serve topped with parmesan cheese and more parsley.