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. 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 cheese and thyme leaves to serve.
You can use any small shaped pasta in this soup. This soup will keep refrigerated for up to 2 days, or can be frozen for up to 2 months. It will thicken on standing, so add enough water to thin to the desired consistency on reheating.
