Step 1

Add the soffritto to a large pan, along with the vegetable broth. Bring to the boil, then reduce the heat, and simmer for 5 mins.

Step 2

Add half the beans and all of the tomato.

Step 3

Mash the remaining beans, then add to the soup. Add the pasta, kale, and parsley, and stir.

Step 4

Cook gently for another 8-10 minutes, until the pasta is al dente, stirring once or twice to prevent the mixture sticking, then turn off the heat, and skim the soup to remove any froth.

Step 5

Ladle into dishes or bowls, grind a little black pepper over the top, and serve.

Step 6

Add a few slices of vegan sausage during the last 5 mins of simmering. You could also finish the soup with a sprinkling of vegan parmesan, and serve with a chunk of fresh crusty bread or sourdough.