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Ingredients

• 1 cup dried cannellini beans
• 2 tablespoons unsalted butter (1/4 stick)
• 2 tablespoons olive oil, plus extra for drizzling
• 1/2 medium yellow onion, finely chopped
• 2 medium garlic cloves, peeled and minced
• Salt
• Freshly ground black pepper
• 1 small russet potato, medium dice
• 2 medium celery stalks, halved lengthwise and thinly sliced
• 1 medium carrot, peeled, halved lengthwise, and thinly sliced
• 1 medium bay leaf
• 1 (14.5-ounce) can diced tomatoes with juices
• 6 ounces green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, halved lengthwise and thinly sliced crosswise
• 1/2 cup frozen peas
• 4 cups (1 quart) low-sodium chicken broth
• 3/4 cup ditalini, tubettini, or other small pasta
• 1/2 cup finely chopped Italian parsley (from about 1/2 bunch)
• Grated Parmesan or pecorino cheese, for garnish

Description

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