Three-Bean Pasta E Fagioli

• 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

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.

extra virgin olive oil, celery, onion, carrot, garlic, rosemary, bay leaf, salt, pepper, tomato paste, cannellini beans, chickpeas, chicken stock, penne rigate, green beans, lemon, lemon, flat leaf parsley, pecorino romano cheese

Taken from www.food.com/recipe/three-bean-pasta-e-fagioli-458860 (may not work)