minestrone

Serves: 4

Ingredients:
1 tablespoon olive oil
1 medium fennel bulb, chopped coarsely
1 large onion, chopped coarsely
2 trimmed sticks celery, chopped coarsely
1 medium carrot , chopped coarsely
2 cloves garlic, crushed
2 sprigs fresh thyme
5 cups water
1 can (400g) diced tomatoes
100g dried spelt pasta
1 can (400g) four bean mix, rinsed, drained
3 cups kale, trimmed, chopped coarsely
2 tablespoons grated parmesan
1 tablespoon fresh thyme leaves

Method:
heat oil in a large saucepan over medium heat. cook fennel, onion, celery and carrot, stirring occasionally, for 7 minutes or until onion is soft.
add garlic and thyme to pan; cook, stirring, for 2 minutes. add the water, tomatoes and pasta; bring to the boil. reduce heat to low; simmer, uncovered, for 10 minutes. remove thyme sprigs.
add beans and kale; simmer, uncovered, for 2 minutes or until the kale is just wilted. season with pepper. top with cheese and thyme leaves to serve.