Heat the olive oil in a large casserole dish set over a medium heat until hot.
Sweat the onion, potatoes, courgette, garlic, carrot, celery, bay leaf, and rosemary with a little salt for about 10 minutes until softened.
Stir in the chopped tomatoes, beans, and stock, and cook until simmering.
Once simmering, cook over a slightly reduced heat until the beans and vegetables are very tender, 30-40 minutes, stirring from time to time.
Discard the bay leaf and rosemary, and stir through the chopped basil. Adjust the seasoning to taste with salt and pepper.
Ladle into warm bowls before serving with some grated Parmesan on top.
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