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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.
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.
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.
If you need comfort food, stop right there! Pasta fagioli has come to the rescue. Of all the most satisfying soup recipes, this Italian soup (pronounced "pasta fah-jolie") is a delicious and easy standout. It gets a thickened richness from its star ingredient of canned white beans and is chock-full of vegetables, including carrots, tomatoes, and kale. This hearty soup is easily made vegetarian, but you'll never miss the meat! Just be sure to serve with plenty of buttery garlic bread!
A delicious cross between pasta and soup, pasta fagioli is a classic Italian soup that is traditionally thickened with cooked white beans. In Italian, it's known aspasta e fagioli, which translates to "pasta and beans."
Pasta fagioli and minestrone are both Italian soups with similar flavors that make use of whatever vegetables you have on hand. The main difference is the beans in the pasta fagioli—they're often blended or mashed, which results in a thicker soup than minestrone, which is traditionally very brothy.
A good cooking pot and plenty of canned beans are must-haves for pasta fagioli—everything else can be substituted with what you have on hand. If you want to make it vegetarian, use vegetable broth instead of chicken. Did your helpful spouse buy the wrong canned tomatoes at the market? No problem—you can use crushed tomatoes or even diced fresh tomatoes. Don't have ditalini pasta? Use small elbows, shells, or even bowties! Don't like kale? Use spinach, or leave out the greens altogether.
To make this soup completely vegetarian, use vegetable broth instead of chicken broth. To bulk it up for the meat lovers in your family, stir in 2 cups cubed rotisserie chicken just before serving.
You’ll love that it uses ingredients that are commonly kept on hand (do you store ground beef in the freezer like I do?), it has such a delicious satisfying flavor, it’s so hearty and it’s a dinner everyone agree on.
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