Finely dice the garlic and onion. Cut the carrot and celery into approx. 1 cm cubes.

In a large saucepan, heat a big dash of olive oil at medium temperature. Sweat onion, carrot and celery for a few minutes. As soon as they take a light color, add the garlic, rosemary and paprika powder. Fry for 1 more minute.

Add the vegetable stock, tomatoes and half of the beans. Puree a little with a hand blender so that the broth becomes slightly viscous. The mixture should not be mashed until completely smooth.

Now add the pasta and the remaining beans together with 1.5 tsp salt and 1/4 tsp pepper and let all simmer gently until the pasta is cooked. This may take about 10 minutes, but it depends on the type of pasta used. Stir occasionally so that nothing burns on the bottom of the saucepan. If the stew becomes too thick or dry, simply add a little more water.

Season again with salt and pepper before serving the pasta e fagioli. Serve drizzled with olive oil and sprinkled with vegan cashew parmesan.