Ingredients

• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 3 celery sticks, finely chopped
• 3 carrots, peeled, finely chopped
• 1 fennel bulb, trimmed, core removed, finely chopped
• 3 garlic cloves, crushed
• 2.5L (10 cups) Massel vegetable liquid stock
• 400g can diced tomatoes
• 400g can borlotti beans, rinsed, drained
• 1 parmesan rind, (or vegetarian hard cheese) (optional)
• 145g (1 cup) small dried macaroni
• 160g (4 cups) chopped purple kale leaves
• Basil pesto, to serve
• Fresh purple basil leaves, to serve
• Finely grated parmesan (or vegetarian hard cheese), to serve
• Bread, to serve

Method

• Step 1 Heat the oil in a large frying pan over medium-high heat. Add the onion, celery, carrot and fennel and cook, stirring often, for 10 minutes or until the vegetables are soft and lightly golden. Add garlic. Cook, stirring, for 1 minute or until aromatic. Transfer to a 6L slow cooker. Stir in stock, tomato, beans and parmesan rind (or vegetarian hard cheese), if using. Cover and cook on Low for 6 hours.

• Step 2 Add pasta to the slow cooker. Stir to combine. Cover. Cook for a further 30 minutes or until pasta is al dente. Remove the parmesan rind (or vegetarian hard cheese). Stir in half the kale.
• Step 3 Divide the soup among serving bowls. Top with a few dollops of pesto and sprinkle with the basil, grated parmesan (or vegetarian hard cheese) and remaining kale. Serve with bread.