Pasta e fagioli

Ingredients

Preparation

1. In a large deep pot, heat olive oil over medium heat and cook the onions until translucent.  
2. Add garlic, carrots and celery and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
3. Drain and rinse the beans. Add to the pot as well as the arrabbiata sauce. Cook covered for 20 minutes over low heat.
4. Bring a large pot of water to a boil for the pasta.  Salt the water and cook the broken spaghetti for 2-3 minutes before adding the macaroni and cooking for an additional 2 minutes.
5. Add the drained pasta to the sauce mixture as well as the chicken stock and cook covered on low heat for 5 minutes.
6. Ladle in bowls, top with grated cheese and a drizzle of good quality olive oil.  Serve.