Pasta e fagioli

Name: 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)