MINESTRONE WITH SPELT PASTA

PREP + COOK TIME 35 MINUTES SERVES 4

1 tablespoon olive oil

1 medium fennel bulb (300g),

chopped coarsely

1 large brown onion (200g),

chopped coarsely

2 trimmed stalks celery (200g),

chopped coarsely

1 medium carrot (120g),

chopped coarsely

2 cloves garlic, crushed

2 sprigs fresh thyme

1.25 litres (5 cups) water

400g can no−added−salt diced

tomatoes

100g dried spelt pasta (see tips) 400g can four bean mix,

rinsed, drained

175g cavolo nero, trimmed,

chopped coarsely 2 tablespoons grated parmesan 1 tablespoon fresh thyme leaves 1 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.

2 Add garlic and thyme to pan; cook, stirring, for 2 minutes or until garlic is soft. Add the water, tomatoes and pasta; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove thyme sprigs.

3 Add beans and cavolo nero; simmer, uncovered, for 2 minutes or until cavolo nero is just wilted. Season with pepper.

Top with parmesan and thyme leaves to serve.