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 passata. Cook covered for 20 minutes over low heat.
4. About 6-7 minutes before the cooking time is finished, add the broken bucatini to the sauce mixture as well as the chicken stock and cook covered on low heat until the pasta is cooked through.
5. Ladle in bowls, top with grated cheese and a drizzle of good quality olive oil. Serve. Buon appetito!