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