February 09, 2017
Soups/Stews, Pasta, Vegetables,
Carrot, Fennel, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Potluck, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy more
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"From Recipes + September '16."
Heat oil in a large saucepan over medium heat and cook fennel, onion, celery and carrot, stirring occasionally, for 6 minutes or until onion is soft.
Add garlic and thyme to the pan; cook, stirring for 2 minutes and then add the water, tomatoes and pasta and bring to the boil, reduce heat to low, simmer, uncovered for 10 minutes and then remove thyme sprigs.
Add beans and cavolo nero (or Kale), simmer, uncovered for 2 minutes or until cavolo nero is just wilted and season with pepper and top with cheese and thyme leaves to serve.
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