Pasta e fagioli

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving (8)

  • kcal225
  • fat6g
  • saturates1g
  • carbs29g
  • sugars7g
  • fibre9g
  • protein10g
  • salt0.5g
  • Ingredients
  • Method
  • Ingredients

  • 200g dried borlotti or cannellini beans, soaked for 6-8 hours
  • 2 onions, cut into 1cm chunks

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 medium carrots, cut into 1cm chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery stalks, cut into 1cm chunks

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tbsp extra virgin olive oil, plus extra to serve (optional)
  • 4 garlic cloves, crushed
  • 1 litre fresh vegetable stock
  • 400g can plum tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp brown rice miso
  • 6 rosemary sprigs
  • 4 bay leaves
  • 150g ditaloni rigati or other small pasta shapes

    Pasta

    pah-stah

    Pasta is the Italian name for Italy’s version of a basic foodstuff which is made in many…

  • 200g cavolo nero, stalks finely chopped and leaves torn

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 30g vegan parmesan, grated, to serve (optional)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • Method

    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. 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. 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.

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