1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat.

2. Add chopped onion, carrots, and celery to the pot. Cook for 5–7 minutes until vegetables are softened.

3. Stir in minced garlic and cook for an additional minute until fragrant.

4. Add diced tomatoes, tomato sauce, and beef broth to the pot. Mix in kidney beans, cannellini beans, Italian seasoning, and bay leaf.

5. Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes.

6. Meanwhile, cook the ditalini pasta separately according to package instructions. Drain and set aside.

7. Discard the bay leaf. Add the cooked pasta to the soup just before serving. Season with salt and pepper to taste.

8. Serve hot, garnished with chopped parsley or Parmesan if desired.