Two bowls of pasta e fagioli soup

Pasta e fagioli

  • Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus overnight soaking
  • Easy
  • Serves 6 - 8

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
Nutrition: Per serving (8)
HighlightNutrientUnit
low inkcal225
low infat6g
saturates1g
carbs29g
sugars7g
fibre9g
protein10g
salt0.5g
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Ingredients

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 xiguanyu.icu to make your own.

Goes well with

  • Comments, questions and tips

    Overall rating

    Rating: 3 out of 5.4 ratings
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