Swiss Chard, Fennel and Risoni Soup Recipe

• 2 tablespoons olive oil
• 2 medium brown onion, peel and finely diced
• 2 carrots, sliced lengthways and cut into thin half circles
• 2 stalks celery, thinly sliced (no need to discard the leaves)
• 1/2 teaspoon salt
• 4 cloves garlic, peel and crushed
• 1 teaspoon fennel seeds
• 2 teaspoons mixed Italian dried herbs
• 4 large tomatoes, roughly diced into small chunks
• 2 tablespoons tomato paste
• 1 cup risoni (gluten-free if required)
• 6 cups vegetable stock or water
• 1 small bunch Swiss chard (silverbeet), de-stemmed and finely chopped
• 1 can cannellini beans, drained and rinsed

For Serving (Optional)

• Fresh basil
• Vegan parmesan cheese
• Fresh bread or toast