Peel and finely dice the onion and garlic. Peel, wash and finely dice the carrots. Clean, wash and chop the celery.
Heat the oil in a wide saucepan. Fry onion, garlic, carrots and celery in it. Stir in tomato paste and sweat briefly. Deglaze with tomatoes and juice and 3⁄4 l water. Chop the tomatoes with a spatula. Season stew with salt, pepper, 1 pinch of sugar and paprika, bring to the boil, cover and simmer for about 10 minutes.
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Wash parsley, shake dry and chop finely. Drain the beans, rinse, drain and add to the stew with the parsley. Heat up again. Season to taste with salt and pepper. Drain the noodles and let them drain. Serve with the stew.