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1 pound rapini, washed well and trimmed
5 ounces dried orecchiette
2 cups vegetable stock
1 lemon
1 (16 ounce) can canellini beans, drained and rinsed
1/2 cup grated Grana Padana or Parmesan cheese
1/2 teaspoon crushed red pepper
1 tablespoon olive oil
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