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Three Bean Pasta E Fagioli Recipe

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Rachael Ray on Food Network
Related tags
main-dish soups nut free lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup mini penne with lines or ditalini

2 stems fresh rosemary

Kosher salt and freshly ground black pepper

1 medium onion, chopped

A handful fresh parsley leaves, finely chopped

1 carrot, peeled and chopped

1 lemon, zested and juiced

2 tablespoons extra-virgin olive oil

2 cloves garlic, finely chopped

1 (15-ounce) can cannellini beans

Grated Romano cheese, for topping

3 tablespoons tomato paste

3 cups water

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

3 cups chicken stock

3 to 4 ribs celery from the heart, chopped

1 (15-ounce) can chick peas

1 bay leaf, fresh or dried

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