Instructions: The night before, mix the canneli beans, kidney beans and chick peas together and soak in cold water overnight.

Saute the onions and garlic in the olive oil for 5 minutes or until soft. Add all the remaining vegetables except zucchini and cook for a further 5 minutes.

Add the beef stock, tomato paste, soaked bean mixture, basil, parsley and salt and pepper to taste and simmer for 2 hours or until thick and fragrant. Add the parmesan cheese rind (in one piece), then sliced and a little extra water if necessary to thin the soup. Cook for a further 30 minutes, remove bay leaves and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.