Three Bean Pasta E Fagioli Soup

2 tablespoons extra-virgin olive oil
1 carrot, peeled and chopped
3 to 4 ribs celery from the heart, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
2 stems fresh rosemary (or dried)
1 bay leaf, fresh or dried
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans
1 (15-ounce) can chick peas
1 can tomato paste
3 cups veggetable 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 (or frozen)
1 lemon, zested and juiced

Heat extra-virgin olive oil in a soup pot over medium to medium-high heat. Add the carrot, celery, onions, garlic, rosemary, bay leaf, salt and pepper, to taste. Saute until the vegetables are soft, about 7 to 8 minutes. Stir in the canned beans and tomato paste, and cook for 1 minute. Add the stock and water, then cover and bring to a boil. Add the pasta and let simmer in the soup for 5 minutes, then add the green beans and simmer for 3 to 4 minutes more. Turn off the heat. Add the lemon zest, lemon juice and the parsley. Taste and season with salt and pepper, if necessary. Discard the rosemary stems. Makes 10 1 cup servings.
4 ww points per serving

Number of Servings: 10

Recipe submitted by SparkPeople user NIKI778.