Sausage, cavolo nero and chickpea minestrone recipe

Ingredients

• 80 ml olive oil (⅓ cup)
• 250 gm pork and fennel sausages, casings removed, filling crumbled
• 2 tsp fennel seeds
• 1 tsp dried chilli flakes
• 2 celery stalks, diced
• 1 Spanish onion, finely chopped
• 1 large carrot, diced
• 3 small garlic cloves, finely chopped
• 1 litre chicken stock (4 cups)
• 400 gm canned chopped tomatoes
• 2 rosemary sprigs
• 400 gm canned chickpeas, drained and rinsed
• 80 gm soup pasta, such as risoni or stelline
• ½ bunch cavolo nero, stalks removed, leaves coarsely chopped
• Finely grated parmesan and sourdough bread, to serve