Three Bean Pasta E Fagioli

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
373
FAT
38%
CHOL
5%
SOD
45%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 carrot, peeled and chopped

3-4 ribs celery from the heart, chopped

1 medium onion, chopped

2 cloves garlic, finely chopped

2 stems fresh rosemary

1 bay leaf, fresh or dried

Kosher salt and freshly ground black pepper

1 can cannellini beans (15 ounces )

1 can chickpeas (15 ounces )

3 tablespoons tomato paste

3 cups chicken stock

3 cups water

1 cup mini penne with lines or ditalini

1/2 pound fresh green beans, trimmed and cut into thirds on an angle

1 lemon, zested and juiced

A handful fresh parsley leaves, finely chopped

Grated Romano cheese, for topping

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