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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="#">
<img
src="Images/27420DD4-459E-4C42-85C6-3F13899BE097-21109-00000346BD24D01D/6E2A4212-0789-4D39-BC5B-26C4AE6ECAF6-22499-0000036577B22031.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Pasta E Fagioli</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Cook Time: </b><span itemprop="cookTime">1:00</span>
<b>Servings: </b><span itemprop="recipeYield">6</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.abc.net.au/everyday/pasta-e-fagioli-with-beans-and-rosemary-recipe/11124472"
>
<span itemprop="author">abc.net.au</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>100</strong>ml extra virgin olive oil, plus extra to serve
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> golden shallots (or 1 brown onion), finely
diced
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> stick celery, finely diced
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> small carrot, finely diced
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> cloves garlic, roughly chopped
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> Tbsp rosemary, roughly chopped
</p>
<p class="line" itemprop="recipeIngredient">
Pinch dried chilli flakes (optional), plus extra to serve
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> cans borlotti beans
</p>
<p class="line" itemprop="recipeIngredient">
<strong>150</strong>ml passata
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1.5</strong>l vegetable stock
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> parmesan rind (optional)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>325</strong>g Conchiglie Rigate pasta
</p>
<p class="line" itemprop="recipeIngredient">Sea salt</p>
<p class="line" itemprop="recipeIngredient">
Parmesan cheese, to serve
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
1. Warm the olive oil in a large pot over a low-medium heat. Add
in the shallots, celery and carrot with a pinch of salt and gently
sweat them until very soft and just beginning to colour, about 10
minutes. Stir occasionally to avoid the vegetables burning. Now
add the garlic, rosemary and chilli flakes if using and cook for
another few minutes until fragrant. Add in the beans and passata
and stir to combine everything together. Increase the heat to high
and pour in the stock. If you're adding in a parmesan rind,
drop this into the soup now too. Bring to the boil then reduce to
a simmer and cook for 10 minutes, stirring occasionally.
</p>
<p class="line">
2. Take out half of the soup (avoiding the parmesan rind) and
blitz in a food processor until smooth. This will add creaminess
to your soup and give your pasta something to hang onto. Return
the pureed soup to the pot and stir to reincorporate it back in.
Alternatively use a stick blender and blitz some of the soup
directly in the pot. The soup should still be quite loose as
we're going to add in the pasta next, so if it seems too
thick, add some extra stock or water.
</p>
<p class="line">
3. Add the pasta to the soup, increase the heat to medium so that
the soup is simmering gently and cook until the soup is thick and
the pasta is al dente (around 10 minutes), stirring occasionally.
The soup should be thick but not dry, so add in some more stock or
water if you need to, remembering that the pasta will continue to
soak up liquid even once off the heat. The exact timing of this
final step will depend on how large or small your pasta is. Small
shapes like ditalini should only take around 8 minutes but larger
or more robust shapes can take up to 15 minutes. Begin testing for
doneness at around 7-10 minutes. Discard the parmesan rind and
season to taste. Ladle the soup into bowls, drizzle with olive oil
and top with a scattering of grated parmesan and a sprinkle of
chilli flakes, if desired.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>
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src="Images/27420DD4-459E-4C42-85C6-3F13899BE097-21109-00000346BD24D01D/CC4A2F75-CDC0-48FA-9183-F69613F0F039.jpg"
alt="2"
class="inline-image photoswipe"
/></span>
</p>
<p>
Nutrition Facts<br />Servings: 6<br />Amount per serving
<br />Calories 556<br />% Daily Value*<br />Total Fat 18g 23%<br />Saturated
Fat 2.7g 13%<br />Cholesterol 30mg 10%<br />Sodium 34mg 1%<br />Total
Carbohydrate 77.2g 28%<br />Dietary Fiber 21.5g 77%<br />Total
Sugars 2.4g <br />Protein 24.4g <br />Vitamin D 0mcg 0%<br />Calcium
131mg 10%<br />Iron 6mg 32%<br />Potassium 1242mg 26%
</p>
<br />
<p></p>
</div>
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