1.Heat olive oil in a large saucepan on high. Saute onion, celery, carrot, zucchini, garlic and chilli for 4-5 minutes, until onion is tender.
2.Stir in stock or water and tomatoes. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add cannellini beans, and parsley. Season to taste.
3.Simmer for a further 4-5 minutes, until beans are heated through. Top with 1 tablespoon shaved parmesan. Accompany with a multi-grain bread roll.
If liked, use a pinch of chilli powder or dried chilli flakes in place of fresh chilli.