Three Bean Pasta e Fagioli

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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

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

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