Heat half the oil in a stockpot over medium heat. Add the bacon, potato, leek, onion and garlic. Cook, stirring occasionally, for 10 minutes or until soft and golden.
Add the zucchini and remaining oil. Cook for a further 5 minutes or until light golden.
Add the stock and cook for 5 minutes or until the potatoes are tender. Add the borlotti beans and chickpeas. Stir in the lemon juice to taste. Cook for a further 1-2 minutes to warm through. Season. Ladle the minestrone among serving bowls. Drizzle over extra oil and top with parmesan and celery or parsley leaves to serve.
Notes
If you have it, use a collagen-rich homemade chicken bone broth to make this extra nourishing and to help support gut and skin health.
Use unrefined virgin oils, such as extra virgin olive oil, for cooking as the natural goodness is retained.