Pasta e Fagioli

• onion
• carrots
• celery
• garlic

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• stock
• tin of plum tomatoes
• fennel heart
• cannellini
• bay leaves and rosemary

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• 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.