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.