1
Put a large pot of water on to boil. Mash 1/2 C beans in a small bowl with a fork.
2
Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery, and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid ecaporates, 3-4 minutes. Add tomatoes and their juices, 2 T parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook; stirring occasionally, until heated through, 1-2 minutes more.
3
Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
4
Divide the pasta among 4 bowls. Top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.