1. In a large Dutch oven over medium heat, brown the ground beef until no longer pink. Drain excess fat.

2. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in garlic and cook for 30 seconds.

3. Add crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.

4. Season with Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.

5. While the soup simmers, cook the ditalini pasta separately according to package instructions. Drain and set aside.

6. Add red kidney beans and great northern beans to the soup. Simmer for an additional 10 minutes.

7. Just before serving, stir in the cooked pasta or add it to individual bowls to avoid sogginess.

8. Serve hot with grated Parmesan or fresh parsley if desired.