Rinse all vegetables. Cut celery into thin slices. Halve peppers, remove seeds and ribs and cut into 1/2 inch pieces. Peel onion and garlic and chop finely. Rinse chile pepper, halve and remove seeds and ribs, chop finely.
Heat 2 tablespoons of oil and cook ground meat until crumbly. Add onion, garlic, celery, chile pepper, bell peppers and saute briefly. Add tomato paste, wine, broth, season with salt and pepper and simmer on medium heat for about 30 minutes.
Rinse beans in a colander and drain well. Add to meat. Add a little broth, if necessary, and simmer for another 10 minutes.
Season with salt and pepper to taste and place into bowls. Garnish with parsley and serve.