1. Heat the oil in a 6-quart saucepot over medium heat. Add the carrots, celery, onion, parsley and garlic and cook until the vegetables are tender, stirring occasionally.
2. Stir the broth, beans, tomatoes and pasta in the saucepot and heat to a boil. Cover and cook for 15 minutes or until the pasta is tender. Stir in the peppers and vinegar and cook until the mixture is hot and bubbling.