Pasta e fagioli
Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter
Ingredient
- 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)
Direction
- STEP 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.
- STEP 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.
- STEP 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.
