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

　　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.

　　Rachael Ray's Look + Cook