Pasta e Fagioli

1 yellow onion, finely chopped

1 carrot, peeled and diced

1 celery, diced

3 garlic, minced

1 rosemary, sprig

30 ml parsley, chopped, for garnish

50 g parmesan cheese, grated, for serving

30 ml olive oil

400 g canned kidney beans, drained and rinsed

400 g canned pinto beans, drained and rinsed

400 g crushed tomatoes

1 L chicken stock

150 g ditalini pasta

1 bay leaf

5 ml kosher salt, plus more to taste

2 ml black pepper, freshly ground