Pasta e Fagioli

• onion

• carrots

• celery

• garlic

• stock

• tin of plum tomatoes

• fennel heart

• cannellini

• bay leaves and rosemary

• cavolo nero

• small pasta like ditalini

1. Sauté the first ingredients.
2. Add the second ingredients and slow cook anywhere from 1-6 hrs.
3. Half an hour before the end pureé a fraction of the soup to achive thickness and add the cavolo nero. This soup can store for a week or two.
4. Separately boil the pasta in salted water and add to soup portion when al dente.