Step 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.

Step 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.

Step 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.