Heat oil in a large saucepan over medium heat. Add onion, garlic and bacon. Cook, stirring often, for 3-4 minutes until onion is tender.
Add potatoes, carrots, celery and zucchini. Cook, stirring occasionally, for 5 minutes
Stir in tomatoes and stock. Cover and bring to the boil over medium-high heat.
Reduce heat and simmer, partially covered with a lid and stirring occasionally, for 1 hour or until thick and vegetables are very tender. Season soup to taste. Stir through parsley.
Ladle soup into bowls, sprinkle with parmesan and serve
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