Three-Bean Pasta E Fagioli - cooking recipe

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

Preparation

Heat the oil in a soup pot over medium to med-high heat.
Add in the celery, onions, carrot, garlic, rosemary, bay leaf, salt, and pepper and saute for 7-8 minutes to soften the vegetables.
Stir in the tomato paste, cannellini beans, and chickpeas for 1 minute.
Add the stock and 3 cups water, cover and bring to a boil.
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.
Turn off the heat and add the juice and zest of the lemon and parsley; adjust the salt and pepper.
Discard the bay leaf.
Serve in shallow bowls and sprinkle cheese on top.