Vegan Creamy Pasta e Fagioli

In a large pot, heat the olive oil and fry the onion for 2-3 minutes until it softens. Add the garlic and continue to cook for another 30 seconds until fragrant.
2 tbsp olive oil
2 medium onions
4 garlic cloves
Add the sundried tomatoes and continue to cook for another minute. Next, stir in the Italian seasoning and crushed chilli, and then add the beans to the pot together with their liquid.
3.5 oz sundried tomatoes
1 tsp Italian seasoning
½ tsp crushed chilli
2 cans (14 oz / 400 g) cannellini beans
Add the uncooked pasta to the pot and pour the stock over the contents. Give it a good stir and bring it to a boil. Lower the heat and simmer for 15 minutes until the pasta is cooked and the beans are tender.
2.5 oz pasta
4 cups vegetable stock
Add the chopped kale to the pot and simmer with a lid on for 2-3 minutes until it wilts. Stir in the vegan cream and season to taste. Serve hot on its own or with some crusty bread if you like.
3.5 oz kale
2.5 oz vegan cream