Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 large onion, finely chopped
• 3 to 4 cloves garlic, finely chopped
• 1/4 pound green beans, trimmed and cut into thirds
• 2 carrots, peeled and diced
• 3 to 4 small ribs celery with leafy tops, chopped
• 1 fresh bay leaf
• 1 15-ounce can garbanzo beans, drained
• Salt and pepper
• 1 quart chicken stock
• 2 cups water
• 1 28-ounce can tomato purée
• 1 cup mini penne rigate or mini rigatoni, such as Barilla brand
• 1/2 basil leaves, torn
• 4 tablespoons butter
• 1/2 loaf crusty or stale bread
• 1 3-ounce jar pine nuts or 1/3 cup
  
• 1/4 grated Parmigiano-Reggiano cheese, plus more to pass at table