Pasta e fagioli translates to 'pasta and beans', which sounds simple but is unbelievably delicious. Our chefs make a rich, slowly cooked broth with lots of garlic and rosemary, tomatoes, onion, carrot and celery. A ladle full of broth is scooped out and blended with some beans before stirring back through to create a luscious, creamy texture. At home you'll cook the radiatori pasta and cavolo nero in the broth until tender and finish with an umami-bomb sprinkle of almond 'parmesan'. This meal has over 80% of your daily recommended fibre intake so is great for gut health.