Pasta with Mussels and Beans: Penne con Cozze e Fagioli

INGREDIENTS

• 1/2 bunch Italian parsley, leaves finely chopped
• 1 cup cannellini beans, soaked overnight
• 1 cup canned tomatoes, drained and chopped
• 2 sprigs basil, leaves chopped
• 1 small carrot, coarsely chopped
• 1/4 cup dry white wine
• Salt and pepper
• 1/2 pound penne
• 1 rib celery, coarsely chopped
• 4 pounds mussels, scrubbed
• 4 cloves garlic, coarsely chopped
• 1/4 cup extra-virgin olive oil