Recipe courtesy of Rachael Ray
Episode: Pocket Change
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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. To serve, ladle the soup into shallow bowls and garnish with cheese.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Perfectly Baked Beans

Recipe courtesy of Ree Drummond

French String Beans

Recipe courtesy of Ina Garten

Black Bean Brownies

Recipe courtesy of Melissa d'Arabian

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Green Beans with Mushroom and Shallots

Recipe courtesy of Ellie Krieger

Whole-Grain Pasta with Chickpeas and Escarole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.