Three-Bean Pasta E Fagioli

Look+Cook, Rachael Ray

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 3 -4  celery ribs, from the heart, chopped
• 1  medium onion, chopped
• 1  carrot, peeled and chopped
• 2  garlic cloves, finely chopped
• 2  stems fresh rosemary
• 1  bay leaf (fresh or dried)
•  salt
•  pepper
• 3  tablespoons tomato paste
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can chickpeas
• 3  cups  chicken stock
• 1  cup  mini  penne rigate or 1  cup  ditalini
• 1⁄4 lb fresh green beans, trimmed and cut into thirds on an angle
• 1  lemon, zest of
• 1  lemon, juice of
•  fresh flat leaf parsley, finely chopped (a handful)
•  grated pecorino romano cheese, for topping

Directions

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.