Steps
- Soak 200g of dried cannellini beans in plenty of water for 8 hours. Drain, cover with fresh water, and boil vigorously for 30 minutes. Drain and rinse.
- Put the beans in a slow cooker with 2 onions, 2 carrots, and 3 celery stalks, all diced.
- Add 2 tablespoons of olive oil, 4 crushed garlic cloves, 1 liter of vegetable stock, 400g of canned plum tomatoes, 200ml of water, and 2 tablespoons of brown-rice miso.
- Tie 6 rosemary sprigs and 4 bay leaves together with kitchen string and add to the pot. Cover and cook on low for 6-8 hours, until the beans are fully tender.
- Discard the herbs. Stir in 150g of small dried pasta. Cover and cook on high for 30 minutes.
- Add 200g of cavolo nero, stems finely chopped and leaves torn. Cook for 30-40 minutes, until the pasta and greens are tender. Season with salt and pepper.