Brown. Cook ground beef in a large pot over medium-high heat, breaking it apart, until browned, about 5 minutes. Drain excess fat if needed.

Saute. Add onion, carrots, and celery. Cook for 4 minutes until softened. Add garlic and cook 30 seconds.

Simmer. Add diced tomatoes, both cans of beans, beef broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.

Cook. Add the pasta and cook for 8 to 10 minutes until tender. The soup will thicken as the pasta absorbs liquid. Serve with grated parmesan on top.