Nutrition and extra info
Nutrition: Per serving (8)
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A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Pasta is the Italian name for Italy’s version of a basic foodstuff which is made in many…
A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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