heat a generous amount of olive oil in a large pot. Add in the chopped celery, carrots, onions, bay leaves, and garlic. Stir and cook over medium high heat until translucent.
Add the red wine and cook down until it becomes a glaze. Then add the tomato and vegetable broth. Add the oregano and bring to a simmer. Simmer for about 5 minutes, then add the chick peas, kidney beans, and white beans. Mix well and return to a simmer.
In a separate pot, cook the pasta in salted boiling water. You want it a bit on the al dente side. So, if the box says cook for 9 minutes, cook for 8. Strain from the boiling water, and toss it with a little olive oil.
test the sauce. Add salt and pepper, and make sure it tastes and looks good. It should be relatively thick, but, still a bit soupy. When it is ready, fold in the pasta, fava beans, basil, scallion, and chili flakes. Serve immediately. Top with cheese if desired.
