Three-Bean Pasta E Fagioli

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READY IN: 50mins
Recipe by ratherbeswimmin

Look+Cook, Rachael Ray

Ingredients Nutrition


  1. Heat the oil in a soup pot over medium to med-high heat.
  2. Add in the celery, onions, carrot, garlic, rosemary, bay leaf, salt, and pepper and saute for 7-8 minutes to soften the vegetables.
  3. Stir in the tomato paste, cannellini beans, and chickpeas for 1 minute.
  4. Add the stock and 3 cups water, cover and bring to a boil.
  5. Add in the pasta and simmer in the soup for 5 minutes, then add the green beans and simmer together for 3-4 minutes, until the pasta is al dente and the beans are cooked through.
  6. Turn off the heat and add the juice and zest of the lemon and parsley; adjust the salt and pepper.
  7. Discard the bay leaf.
  8. Serve in shallow bowls and sprinkle cheese on top.

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