lindsey here is the recipe for the Tuscan Bean and Pasta Soup. Btw OH used the beans in water out of a can so there was no soaking overnight. And I didn't have the bread so it was all free

(and we left out fennel as we don't like it either of us)
Tuscan bean and pasta soup
This robust Italian soup of cannellini beans and pasta shapes is warming and reviving on a cold winter's day. And you can go back for seconds... or thirds because without the bread garnish it's Free on Extra Easy and Green!
Suitable for vegetarians
Serves: 4
Prep. time: 25 minutes + Soaking overnight
Cook time: 1¼ - 1½ hours
Total time: Over 60 Minutes
Syns per serving: EE 3½ Green 3½
175g dried cannellini beans
1 onion, chopped
1 leek, trimmed and chopped
2 carrots, chopped
1 stick celery, chopped
1 bulb fennel, chopped
225g tomatoes, skinned and chopped
2 garlic cloves, crushed
1.3 litres vegetable stock
60g pasta shapes
450g greens or dark green cabbage, trimmed and shredded
Salt and ground black pepper
2 tbsp chopped parsley
4 x 25g slices French bread
1-2 garlic cloves, peeled
Chopped chives, to garnish
Method:
Soak the cannellini beans in cold water overnight. Drain and then rinse the beans under running cold water.
Put the beans with the onion, leek, carrots, celery, fennel, tomatoes, garlic and vegetable stock in a large saucepan, and bring to the boil. Reduce the heat to a simmer and cook very gently for 1 hour.
Stir in the pasta and the greens or cabbage, and cook for 15-30 minutes, until the beans, pasta and vegetables are cooked and tender. Season to taste with salt and pepper and stir in the parsley.
Just before serving, rub the slices of French Bread on both sides with the garlic cloves and toast them under a hot grill, until golden brown. Ladle the soup into serving bowls and top each one with a slice of garlic toast sprinkled with chives.