Get the Pasta Mista HERE!
Put a stock pot over a medium flame and heat the oil.
Add in the carrots, onions and celery and sauté until soft, about 5-7 minutes.
Add in the garlic and cook for one minute.
Add the tomatoes to the pot along with the salt. Cook for 3 minutes and add the chickpeas and beans.
Add the water to the pot and bring to a boil.
Drop the pasta into a separate pot of generously salted boiling water. Cook the pasta for half the time of the package instructions.
Drain and transfer to the stock pot with the beans. Cook until the pasta is al dente.
Serve in warm bowls with a drizzle of extra virgin olive oil and an extra sprinkle of grated cheese.