Pasta e fagioli recipe | Good Food

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)