Vegan Italian White Bean and Pasta Stew

Ingredients

• 2 tablespoons extra virgin olive oil, (plus more for drizzling)
• 3 medium shallots*, (diced)
• 3 garlic cloves, (finely chopped)
• 1 sprig fresh rosemary ((optional but recommended))
• 1 bay leaf
• 1 dried red chili pepper ((can substitute with ¼ to ½ teaspoon red pepper flakes))
• 1 (15-ounce/440g) can cannellini beans, drained, rinsed and divided into 2 equal portions**
• 1/4 cup (60 mL) creamy plant-based milk, such as oat milk or “lite” coconut milk
• 2 tablespoons nutritional yeast
• 1/2 of a medium lemon, (zested, then juiced)
• 1 tablespoon white or yellow miso paste ((optional)**)
• 1/4 teaspoon kosher salt, (plus more to taste)
• Freshly cracked black pepper to taste
• Half of a ((28-ounce/795g) can of whole peeled tomatoes)
• 3 cups (720 mL) water
• 6 ounces (168g) of short pasta, such as orecchiette, ditalini, macaroni, etc.
• Flat-leaf Italian parsley, (chopped (optional; for serving))

Nutrition (per serving)