CAVOLO NERO & CANNELLINI BEAN SOUP WITH PARSLEY SALSA
SERVES 4
2 tbs extra virgin olive oil1 leek, thinly1 fennel bulb, thinly sliced3 garlic cloves, finely chopped1 tsp fennel seeds6 sprigs oregano, leaves picked1 parmesan rind4 cups (1L) good-quality chicken stock400g can cannellini beans, drained1 bunch cavolo nero (or silverbeet), trimmed, stems and leaves sliced Finely grated parmesan, to serve
