Minestrone with Seasonal Vegetables – The Healthy Chef

Ingredients

• 2 onions, diced
• 1/2 teaspoon smoked paprika
• 1 bulb fennel, thinly sliced
• 4 cloves garlic, smashed
• 2 sticks, celery, chopped
• 2 large carrots, roughly chopped
• 1 large bunch Tuscan black cabbage (cavolo nero / kale ), sliced
• 1 bunch parsley, chopped
• 600 ml (21 fl oz) pureed tomato (fresh or tinned)
• 1 x 400 g tins cooked beans - I used borlotti beans
• Sea salt + ground black pepper to taste
• 1 litre (35 1/4 fl oz / 4 cups) water
• Pesto to serve
• Grated Parmesan to serve (optional)