Pasta e fagioli

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Pasta e fagioli is one of those great Italian meal soups that feels humble and generous at the same time. Beans, vegetables, pasta and herbs make a thick, warming bowl that is especially good with crusty bread.

Serves: 6 people

Preparation time: 40 min

Ingredients

• Dried borlotti or cannellini beans – 200 g, soaked
• Onions – 2, in chunks
• Carrots – 2, in chunks
• Celery – 3 stalks, in chunks
• Extra virgin olive oil – 2 tbsp
• Garlic – 4 cloves, crushed
• Vegetable stock – 1 litre
• Plum tomatoes – 400 g, canned
• Brown rice miso – 2 tbsp
• Rosemary – 6 sprigs
• Bay leaves – 4
• Ditaloni or other small pasta – 150 g
• Cavolo nero – 200 g, stalks chopped and leaves torn
• Vegan parmesan – to serve

Method

step 1
Cook the soaked beans in fresh water until nearly tender, then drain them.
step 2
Sweat the onions, carrots and celery in olive oil until they soften and begin to sweeten.
step 3
Add the garlic, tomatoes, miso, rosemary and bay leaves, then pour in the stock and return the beans to the pot.
step 4
Simmer until the beans are fully tender, then add the pasta and cavolo nero and cook until both are done.
step 5
Remove the herb stems, adjust the seasoning and serve with a drizzle of olive oil and vegan parmesan if you like.