• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Finely chop celery. Roughly chop tomato. Thinly slice silverbeet. Drain butter beans.

• On a second lined oven tray, place grated Parmesan cheese in even circles to make two per person. • Bake until golden and crisp around the edges, 6-8 minutes (these can burn fast, so keep an eye on them!). TIP: If your oven tray is getting crowded, bake the Parmesan crisps in batches. TIP: The Parmesan crisps will crisp up as they cool.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery, stirring occasionally, until slightly softened, 2-3 minutes. • Add tomato paste and garlic and cook, stirring, until fragrant, 30 seconds. • Add tomato, the water, garlic & herb seasoning, vegetable stock powder, the butter and brown sugar. Reduce heat to medium-low and simmer until thickened slightly, 3-4 minutes. • Add silverbeet, butter beans and roast veggies. Continue to simmer until silverbeet is wilted, 1-2 minutes. Season with pepper.

• Divide Italian butter bean and veggie soup between bowls. • Top with basil pesto and crumbled Parmesan crisps to serve. Enjoy!