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Pasta e fagioli

Two bowls of pasta e fagioli soup

Pasta e fagioli

Name: Pasta e fagioli
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 8
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)

Myles Williamson

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 7 hrs - 9 hrs

plus overnight soaking

A star rating of 4.1 out of 5.13 ratingsRate

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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

Freezable

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

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Try this recipe for slow cooker pasta e fagioli, or check out our classic pasta e fagioli for a quicker version. Looking for more inspiration? Try our slow cooked courgette pasta, creamy courgette lasagne and slow-cooker vegetable lasagne. Next, discover more simple pasta recipes.

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: Per serving (8)

kcal225

low
fat6g

low
saturates1g
carbs29g
sugars7g
fibre9g
protein10g
salt0.5g

Method

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.

RECIPE TIPS

USE CANS IF PREFERRED

You could use 2 x 400g cans drained and rinsed beans in place of dried. Just skip the cooking in step 1.

MAKE YOU OWN VEGAN PARMESAN

Search ‘vegan parmesan’ here on bbcgoodfood.com to make your own.

Recipe from Good Food magazine, October 2019

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A star rating of 4.1 out of 5.13 ratings

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