Pasta e fagioli

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)

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