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
Prep:20 mins
Serves 6 – 8
200g dried borlotti or cannellini beans, soaked for 6-8 hours2 onions, cut into 1cm chunks2 medium carrots, cut into 1cm chunks3 celery stalks, cut into 1cm chunks2 tbsp extra virgin olive oil, plus extra to serve (optional)4 garlic cloves, crushed1 litre fresh vegetable stock400g can plum tomatoes2 tbsp brown rice miso6 rosemary sprigs4 bay leaves150g ditaloni rigati or other small pasta shapes200g cavolo nero, stalks finely chopped and leaves torn30g vegan parmesan, grated, to serve (optional)
STEP 1Drain 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 2Stir 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 3Remove 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.
