{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Pasta e fagioli",
 "description": "A one-pot Italian lunch soup of white beans, toasted whole-wheat pasta and chard, with a spoonful of Parmesan over each bowl.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "5 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "2 tbsp olive oil, divided",
  "1 cup whole-wheat elbow macaroni, dry (122 g)",
  "1 medium onion, diced",
  "2 medium carrots, diced",
  "2 medium celery stalks, diced",
  "1 tsp garlic powder",
  "2 tbsp no-salt-added tomato paste",
  "1 tsp dried oregano",
  "1 tsp dried thyme leaves",
  "¼ tsp red pepper flakes",
  "½ tsp black pepper",
  "1 can (14.5 oz) no-salt-added diced tomatoes, with their juice",
  "3 cups no-salt-added cannellini beans (two 15 oz cans), drained and rinsed",
  "5 cups water",
  "¾ tsp salt",
  "5 cups loosely packed chopped Swiss chard (about 5 leaves), stems trimmed",
  "2 tbsp grated Parmesan (for a vegetarian dish, use a parmesan-style cheese made with microbial rennet)",
  "1 tbsp red wine vinegar"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat 1 tbsp of the oil in a big heavy pot over medium heat. Add the dry pasta and stir for 2 to 3 minutes, until it smells nutty and a few pieces turn golden. Scoop it into a bowl and set aside."
  },
  {
   "@type": "HowToStep",
   "text": "Pour the other tablespoon of oil into the same pot. Cook the onion, carrots and celery for 8 minutes, stirring, until the onion looks glassy."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder, tomato paste, oregano, thyme, red pepper flakes and black pepper. Cook for 1 minute, until the paste darkens a shade."
  },
  {
   "@type": "HowToStep",
   "text": "Add the tomatoes with their juice, the beans and the water. Scrape up anything stuck to the bottom. Bring to a boil, then turn the heat down to a steady simmer."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer, partly covered, for 20 minutes. At 5,300 ft water boils near 203 °F, so the carrots need the full time to turn soft; go by a fork, not the clock."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the toasted pasta and the salt. Simmer for 10 to 12 minutes, stirring often so it does not stick, until the pasta is tender with a little chew. Whole-wheat pasta takes a few minutes longer than the package says up here."
  },
  {
   "@type": "HowToStep",
   "text": "Add the chard and cook 2 to 3 minutes, until it is soft and bright. Off the heat, stir in the vinegar. If it is too thick, stir in a splash of water; the pasta keeps drinking as it sits."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle into bowls and sprinkle each with a little of the Parmesan, about 1 tsp a bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers within 2 hours, then refrigerate. Reheat leftovers to a boil, stirring, adding a splash of water. Freezes in 2-cup tubs for 3 months; thaw overnight in the fridge."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 5",
  "calories": "342 kcal",
  "proteinContent": "16.7 g",
  "carbohydrateContent": "56.3 g",
  "fatContent": "7.5 g",
  "saturatedFatContent": "1.3 g",
  "sugarContent": "6.6 g",
  "sodiumContent": "513 mg",
  "fiberContent": "13.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/pasta-fagioli.jpg",
 "imageAlt": "A white bean soup with whole-wheat elbow macaroni, diced carrot and celery, tomato and chard, a little grated Parmesan on top, in a bowl",
 "url": "https://asharedpalate.com/pasta-fagioli"
}