Peel and finely dice the onion, garlic and carrots. Peel the celery, if necessary, and cut into small pieces. Heat the oil in a pot and sauté the onion, garlic, carrots and celery. Pour in the tomatoes with their juice and 3/4 litre of water. Chop the tomatoes. Season well with salt, pepper, a pinch of sugar, paprika powder and Italian herbs. Cover and simmer for approx. 15 minutes until the vegetables are al dente. Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Finely chop the parsley, drain the beans, rinse and drain. Then add both to the stew and simmer briefly. Rinse and drain the pasta, add to the stew. Season to taste and serve.