Peel and finely chop the onion and garlic. Peel the carrots and dice them into small cubes. Wash the celery, peel if necessary, and cut into small pieces. Heat the oil in a large saucepan. Gently fry the onion, garlic, carrots and celery, stir in the tomato purée and fry briefly. Deglaze with the tinned tomatoes in their juice and 500 ml water, then break up the tomatoes. Season the stew with salt, pepper, a pinch of sugar, paprika and the herb mix. Cover and simmer for approx. 10 minutes. Drain the beans, rinse them and leave to drain. Chop the parsley. Add both to the stew and heat through. Season to taste again. Cook the pasta in salted water until al dente, drain and leave to drain. Serve with the stew.