Three-bean Pasta E Fagioli

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.