1. Peel and finely slice the onion and carrot. Finely chop the celery

2. Finely chop the garlic and set aside.

3. Fry the veg (without the garlic) in 1 tablespoon olive oil in a deep saucepan. Add the fennel seeds and paprika. Season.

4. While these fry, boil 1 litre water in your kettle.

5. When the onion is soft, tip the water into the saucepan.

6. Add the herbs (useful to tie them with a string beforehand) and garlic.

7. Cover and cook on medium heat for about 15 minutes

8. In the meantime, cook your pasta according to packet instructions in a separate saucepan.

9. Drain and rinse the bins and add to the Soup. Cook for a further 5 minutes.

10. In the meantime, finely chop your cavolo nero or kale

11. Fish the herbs out from the Soup.

12. Optional: with a hand blender, blitz about a quarter of the Soup, or remove a couple of ladles of it and whizz in a food processor

13. Squeeze the lemon juice while you add the cavolo nero to wilt for about 3 minutes.

14. Stir in your pasta, taste and adjust seasoning and water levels as needed.

15. Serve with a tablespoon extra virgin olive oil and chilli flakes scattered on top

Source , This recipe came from our lovely Italian cookery teacher Carolina Stupino. Check out her blog Tastes of Carolina for more delicioius ideas!

Photo Credit: Barbara Torresan