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.
