Three-Bean Pasta E Fagioli |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Look+Cook, Rachael Ray 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 |
Directions:
1. Heat the oil in a soup pot over medium to med-high heat.
2. Add in the celery, onions, carrot, garlic, rosemary, bay leaf, salt, and pepper and saute for 7-8 minutes to soften the vegetables.
3. Stir in the tomato paste, cannellini beans, and chickpeas for 1 minute.
4. Add the stock and 3 cups water, cover and bring to a boil.
5. 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.
6. Turn off the heat and add the juice and zest of the lemon and parsley; adjust the salt and pepper.
7. Discard the bay leaf.
8. Serve in shallow bowls and sprinkle cheese on top.
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