Name: Pasta e fagioli
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 200g dried borlotti or cannellini beans , soaked for 6-8 hours -; 2 onions , cut into 1cm chunks -; 2 medium carrots , cut into 1cm chunks -; 3 celery stalks, cut into 1cm chunks -; 2 tbsp extra virgin olive oil , plus extra to serve (optional) -; 4 garlic cloves , crushed -; 1 litre fresh vegetable stock -; 400g can plum tomatoes -; 2 tbsp brown rice miso -; 6 rosemary sprigs -; 4 bay leaves -; 150g ditaloni rigati or other small pasta shapes -; 200g cavolo nero , stalks finely chopped and leaves torn -; 30g vegan parmesan , grated, to serve (optional) -

Ingredients for - Pasta e fagioli

1. 200g dried borlotti or cannellini beans , soaked for 6-8 hours

2. 2 onions , cut into 1cm chunks

3. 2 medium carrots , cut into 1cm chunks

4. 3 celery stalks, cut into 1cm chunks

5. 2 tbsp extra virgin olive oil , plus extra to serve (optional)

6. 4 garlic cloves , crushed

7. 1 litre fresh vegetable stock

8. 400g can plum tomatoes

9. 2 tbsp brown rice miso

10. 6 rosemary sprigs

11. 4 bay leaves

12. 150g ditaloni rigati or other small pasta shapes

13. 200g cavolo nero , stalks finely chopped and leaves torn

14. 30g vegan parmesan , grated, to serve (optional)

How to cook deliciously - Pasta e fagioli

1 . Stage

Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.

2 . Stage

Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.

3 . Stage

Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.