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Pasta e fagioli | Daily Dine

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

dinnerlunchsoupstartersupper💪low-calorielow-fatpastaslow-cooker🥬vegan

Prep Time: 20 minutes

Cook Time: 540 minutes

Total Time: 560 minutes

Servings: 8

Nutritional Information

Calories:225 kcal

Carbohydrate:29 g

Fat:6 g

Dietary Fiber:9 g

Protein:10 g

Saturated Fat:1 g

Sodium:0.5 mg

Sugar:7 g

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)

Instructions

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.