Add 40ml of olive oil, onion, celery, garlic and chilli into a large stockpot or saucepan. Fry off mixture on a medium-high heat until soft and starting to caramelise.

Add in brown sugar and cook, stirring for another minute.

Add in chicken stock and allow mixture to come to the boil and simmer for 30 minutes to infuse the stock with the garlic and onion mixture.

Drain the stock through a sieve into a large bowl or container. Keep the stock and throw away the garlic/celery/onion mix left in the sieve.

Put your saucepan back on the heat and add the remaining 20ml of olive oil. Add fennel and leek and cook until just tender.

Pour your stock back into the pan with the fennel and the leeks. Add the cannellini beans to the stock. Bring the stock to heat when you are ready to serve.

To make the herb oil, blitz your green herbs with the olive oil, a pinch of salt and the lemon juice in a food processor until you have a smooth green olive oil.

To make the pangrattato, preheat oven to 200 degrees Celsius. Mix the blitzed breadcrumbs, garlic, olive oil, a pinch of salt and pepper in a bowl until evenly mixed.

Place the mixture onto two large flat oven trays lined with baking paper. Place trays in oven and set a timer to stir the breadcrumbs every 10 minutes.

The breadcrumbs are done when they are crunchy and golden brown. Once bread crumbs are cool, mix in the chopped walnuts.

In your soup bowls, build your soup by adding a little of the spaghetti, zucchini noodles, kale, peas and broccolini to each bowl.

Ladle your hot stock into the bowls over the ingredients. Season each bowl with some salt and pepper.

Add a drizzle of the herb oil on top, followed by a generous sprinkle of the pangrattato. Lastly, grate the parmesan cheese straight on top of each soup.