1In a large saucepan, heat oil on high. Saute carrot, celery, swede, leek and bacon, 4 to 5 mins, until leek is tender.
2Add stock, water, tomatoes and soup mix. Bring to boil. Simmer on low, covered, 30 to 35 mins, until grains and legumes are tender.
3Stir in beans and simmer, uncovered, a further 4 to 5 mins. Season to taste. Serve topped with Parmesan and parsley.
Photo: Bauer/Rob Shaw