Strain the beans from their liquid, reserving ½ cup.
In a sauté pan, heat the olive oil and sear the sausage. Crumble it in the pan with a spoon as it cooks. Once brown, add the carrot, celery, onion, chili flakes, and garlic and sauté for two minutes. Add the tomato puree and beans, then bring the mixture to a simmer for five minutes.
Season with salt and pepper to taste and add extra bean liquid until desired consistency is achieved.
Garnish with chopped parsley and a drizzle of olive oil.