Spaghetti alla Toscana

Preparation:

Preparation: Boil the cannellini beans. Slice celery, carrots, onion, cabbage and garlic. Heat half the oil in a saucepan and brown these vegetables over low heat, add the peas after 7-8 minutes, pour over half a glass of water, add salt and let it simmer while the pasta cooks. Halfway through cooking, add the boiled and drained cannellini beans. Cook the spaghetti in plenty of salted water. Drain them and pour them into a bowl, season them with the stewed vegetables whose cooking liquid should have dried. Add the oil kept aside, the chopped fresh parsley and freshly ground pepper.