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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 carrot, peeled and chopped
• 3 to 4 ribs celery from the heart, chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 2 stems fresh rosemary
• 1 bay leaf, fresh or dried
• Kosher salt and freshly ground black pepper
• 1 (15-ounce) can cannellini beans
• 1 (15-ounce) can chick peas
• 3 tablespoons tomato paste
• 3 cups chicken stock
• 3 cups water
• 1 cup mini penne with lines or ditalini
• 1/2 pound fresh green beans, trimmed and cut into thirds on an angle
• 1 lemon, zested and juiced
• A handful fresh parsley leaves, finely chopped
• Grated Romano cheese, for topping

Description

Food Network Invites You To Try This Three Bean Pasta E Fagioli Recipe From Rachael Ray.

Food Network