Instructions: Heat olive oil in non-stick frying pan. Add garlic, onion, bell pepper, and celery and cook over medium heat until soft but not brown about 4 minutes. Stir in the beans and cook for 1 minute. Add the stock, half the parsley, the pepper flakes, and salt and pepper, to taste.

Simmer until the beans are quite soft. Coarsely mash half the beans with a fork. Cook spaghetti al dente and drain well. Meanwhile bring the sauce to a boil. Transfer
spagetti and sauce to large shallow bowl and mix well. Sprinkle spagetti with
remaining parsley and serve at once with freshly grated cheese on top.

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