Mixed bean & pancetta soup

2  teaspoons		olive oil
1/2  cup		red onion, finely chopped
2		celery sticks, ends trimmed, finelies chopped
2		garlic cloves,s crushed
3-1/2  ounces		pancetta, rind and excess fat trimmed, finely chopped
14  ounces		low-salt diced tomatoes
3  cups		water
14  ounces		four bean mix, rinsed, drained
1/2  cup		baby spinach leaves
1  ounce		tbs chopped fresh continental parsley
2  teaspoons		finely grated lemon rind

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Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and celery and cook, stirring, for 6 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the pancetta and cook, stirring, for 5 minutes or until the pancetta is crisp.

Add tomato and water and bring to the boil. Reduce heat to low. Cook, partially covered, for 15 minutes. Add beans and cook, partially covered, for 10 minutes.

Add baby spinach and cook, stirring, for 1-2 minutes. Season with pepper.

Combine the parsley and lemon rind in a bowl. Ladle soup among serving bowls. Top with the parsley mixture to serve.