Minestrone with Borlotti Beans, Fennel and Kale

For 6 – 8 servings, you'll need:
✔ Olive oil
✔ 1 small brown onion, diced
✔ 1 small fennel bulb, diced
✔ 2 small carrots, diced
✔ 2 stalks of celery, diced
✔ 1 tsp dried oregano
✔ 3 cloves of garlic, finely chopped
✔ 2 medium sized zucchini, diced
✔ 150g (5 ounces) curly kale, chopped
✔ 2 Tbsps tomato paste
✔ 2 cups salt reduced chicken stock
✔ 2 x 400g (14 oz) canned diced tomatoes
✔ 1 x 400g (14 oz) canned borlotti beans
✔ Salt to taste
✔ 100g (3.5 ounces) uncooked small pasta
✔ Grated fresh Parmesan cheese
✔ A small handful of chopped flat leaf parsley for garnish

METHODS:
① Heat some olive oil in a large pot (I used a 4.7 litres or 5 US quarts cast iron pot).
② Sweat the brown onion, fennel bulb, carrots, celery and oregano until the onion appears to be translucent. ③ Add garlic half way through the process.
④ Add zucchini and saute until slightly softened, followed by wilting the kale.
⑤ Add tomato paste, chicken stock, canned diced tomatoes and borlotti beans and stir to mix as well as bring it to a boil.
⑥ Cover, reduce heat and simmer for 30 minutes.
⑦ Then add uncooked pasta and allow the soup to simmer, lid on, for 10 to 15 minutes depending on the size and type of pasta you’re using until al-dente.
⑧ Stir in salt to taste.
⑨ Garnish with chopped parsley and cheese and serve immediately with some crusty bread.