Pasta e fagioli

• dried borlotti or cannellini beans↗200g g

  soaked for 6-8 hours

• onions↗2

  cut into 1cm chunks

• medium carrots↗2

  cut into 1cm chunks

• celery↗3

  stalks, cut into 1cm chunks

• extra virgin olive oil↗2 tbsp tbsp

  plus extra to serve (optional)

• garlic cloves↗4

  crushed

• fresh vegetable stock↗1 litre litre
• plum tomatoes↗400g can g
• brown rice miso↗2 tbsp
• rosemary sprigs↗6
• bay leaves↗4
• ditaloni rigati or other small pasta↗150g g

  shapes

• cavolo nero↗200g g

  stalks finely chopped and leaves torn

• vegan parmesan↗30g g

  grated, to serve (optional)

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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.