Three bean pasta e fagioli Recipe | Food Network UK

Ingredients

• 30ml extra-virgin olive oil
• 1 carrot, peeled and chopped
• 3 to 4 sticks celery from the heart, chopped
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 2 sprigs fresh rosemary
• 1 bay leaf, fresh or dried
• Salt
• freshly ground black pepper
• 1 (450g) can cannellini beans
• 1 (450g) can chick peas
• 45g tomato puree
• 750ml chicken stock
• 750ml water
• 225g mini penne with lines or ditalini
• 250g fresh french beans, trimmed and cut into thirds on an angle
• 1 lemon, zested and juiced
• A handful of fresh parsley leaves, finely chopped
• Grated Romano cheese, for topping