Step 1

Heat a large pot or Dutch oven on medium-high. When hot, add 2–3 tablespoons of olive oil, along with the onions and cook for 5–6 minutes, stirring occasionally, until softened and brown around the edges. Add the fennel, carrot, garlic, dried herbs, about ½ teaspoon of sea salt and stir well. Cook for 4–5 minutes, stirring occasionally, until the vegetables have softened.

Step 2

Add the tomatoes, 4 cups of vegetable stock, parmesan rind (if using), and sugar and stir together. Cover, reduce heat to medium and cook for 8–10 minutes, to allow flavours to meld.

Step 3

Add the beans and tortellini and cook for 6—8 minutes, until the beans are crisp-tender and the tortellini is cooked through. If the pasta has absorbed too much of the liquid and the soup looks too thick, stir in some more vegetable stock or water, just to thin it out a little. Stir in the balsamic vinegar. Taste and season with salt and black pepper.

Step 4

To serve, ladle soup into bowls, top with reserved fennel fronds and drizzle with a little olive oil.