Hearty minestrone with herb gremolata

Gremolata

• 1 garlic clove
• 50 g mixed fresh herbs of choice, leaves only
• 50 g Parmesan cheese, cut into pieces (3 cm)
• 1 lemon, peel only, no white pith
• ½ tsp dried chilli flakes (optional)
• 60 g extra virgin olive oil
• 40 g freshly squeezed lemon juice

Soup

• 20 g extra virgin olive oil
• 100 g bacon, cut into pieces
• 120 g onion, cut into halves
• 1 garlic clove
• 1 celery stalk, cut into pieces
• 70 g carrots, sliced
• 30 g tomato paste
• 2 fennel bulbs (approx. 350 g), sliced
• 1 tsp Vegetable stock paste (see Tips)
• ½ tsp ground fennel seeds
• 1 tsp dried chilli flakes (optional)
• 1000 g water
• 120 g cavolo nero or kale, ribs removed and leaves cut into pieces (approx. 1 cm)
• 400 g can cannellini beans, drained and rinsed
• grated Parmesan cheese, to serve