Recipe information
Yield
serves 4
Ingredients
2
tablespoons EVOO (extra-virgin olive oil)
3 to 4
celery stalks, 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 and 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 (with ridges) or ditalini
1
/4 pound fresh green beans, trimmed and cut into thirds on an angle
Zest and juice of 1 lemon
A handful of fresh flat-leaf parsley, finely chopped
Grated Pecorino Romano cheese, for topping
Need to make a substitution?
Preparation
Heat the EVOO in a soup pot over medium to medium-high heat. Add the celery, onions, carrot, garlic, rosemary, bay leaf, salt, and pepper and sauté for 7 to 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 the pasta and simmer in the soup for 5 minutes, then add the green beans and simmer together for 3 to 4 more 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 the parsley; adjust the salt and pepper. Discard the bay leaf. Serve in shallow bowls and sprinkle cheese on top.