Pasta e fagioli

cannellini beans fibre low calorie low fat pasta slow cooker soup vegan

N/A

Source

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)

Method

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.

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.

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.