In a large saucepan or Dutch oven, heat olive oil and sauté celery and onion until softened.
Stir in garlic, dried parsley, Italian seasoning, and red pepper flakes. Cook for 5 minutes.
Add tomato sauce, chicken broth, and chopped tomatoes. Simmer for 15 minutes.
Add uncooked spinach pasta to the soup and cook for 15 minutes or until al dente.
Stir in cannellini beans with their liquid. Heat through.
Season with salt and pepper to taste.
Serve hot with grated Parmesan cheese.
