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
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.
