Instructions: 1. Heat olive oil in large skillet over medium-high heat. Add onion, carrots and celery and cook 4 minutes. Add garlic and red pepper; cook 15 seconds. Add chicken broth and marinara sauce; bring to a boil. Reduce heat and simmer 10 minutes.

2. Add the cannellini beans and simmer 5 minutes more Stire in salt and pepper.

3. Toss sauce with hot pasta and Parmesan cheese in a serving bowl.

NOTES : Heres a fast and easy version of this Italian classic, Past and Beans. This sauce is perfect with a variety of short pastas such as ditalini or elbow macaroni.

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