Step 1: 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.
Step 2: 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.
Step 3: 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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