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Heat a pot on medium-high heat and add a good drizzle of extra virgin olive oil
Add the soffritto (carrot, celery, onion) and cook for 10 minutes with a pinch of salt
Chop parsley, rosemary, and sun-dried tomatoes together finely and add to the pan
Add tomato paste, vegetable stock, and borlotti beans to the pan
Cover with a lid and cook for 10 minutes
Take half of the mixture and blitz until smooth, then add it back to the pan and stir
Add the pasta mista to the pan and cook until tender
Taste and season with salt as needed
Finish with a good drizzle of extra virgin olive oil and serve