Three Bean Pasta e Fagioli – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 carrot, peeled and chopped
• 3-4 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 can cannellini beans (15 ounces )
• 1 can chickpeas (15 ounces )
• 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