1In a large stock pot,sauté the onion,carrots,celery and garlic until tender.
Add the stock and marinara and bring to a rapid boil for fifteen minutes.
Lower heat to a simmer,add the herbs,beans and let simmer for fifteen minutes. In the meantime cook the pasta according to directions,el dente! Not overcooked please!
Add the herbs,cheese and thicken with the rue,cook about ten minutes more.
2When you're ready to serve,spoon some pasta in the bottom of the bowl and ladle the hot soup over the pasta,garnish with cheese and a little red pepper flakes( if you like a little spice in your life!) and enjoy this wonderful soup with a hood loaf of crusty buttered bread!! Enjoy!:)