Italian White Bean, Beef & Veggie Soup

• On a second lined oven tray, place 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.

• Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a plate to rest. • 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, cannellini beans and roast veggies. Continue to simmer until silverbeet is wilted, 1-2 minutes. Season with pepper.