Cook the soffritto: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened and fragrant, about 6 minutes.

Brown the ground beef: Add the ground beef to the pot and break it apart with a spoon. Cook until no pink remains, about 5 minutes, then stir in the garlic for 1 minute.

Add tomato paste: Stir in the tomato paste and cook for 1 minute to deepen its color and flavor before adding any liquid.

Pour in broth and tomatoes: Add the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.

Add beans and seasoning: Stir in the cannellini beans, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer uncovered for 15 minutes to let the flavors meld.

Cook the pasta: Stir in the ditalini pasta and cook until just tender, about 9 minutes, stirring occasionally so it doesn't stick to the pot.

Taste and adjust: Taste the soup and add more salt or red pepper flakes if needed. The broth should taste rich and well seasoned.

Serve warm: Ladle the soup into bowls and top each with grated parmesan cheese. Serve right away with crusty bread on the side.