Fagioli Soup

1 tablespoon olive oil
3/4 cup diced carrots 3 carrots
3/4 cup diced celery 3 ribs
3/4 cup diced yellow onion 1/2 an onion
1 pound lean ground beef 93/7
2 teaspoons minced garlic 2 cloves
Salt and pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
2 (14.5-ounce) cans fire-roasted diced tomatoesundrained
1 (15-ounce) can dark red kidney beans drained and rinsed
1 (15-ounce) can white beans cannellini beans or great northern beans, drained and rinsed
2 tablespoons tomato paste
1-1/2 cups Rao’s marinara sauce
2 to 4 cups reduced-sodium beef broth see note 1
1 large beef bouillon cube
1 bay leaf

Dice carrots, celery, onion, and mince garlic.
Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Cook, stirring often, for 3 minutes until softened. Increase heat to high and add the ground beef, garlic, salt, and pepper (I add 1/2 teaspoon salt and 3/4 teaspoon pepper). Let cook undisturbed for 30 seconds, then crumble and cook until browned, about 5–8 minutes.
Add remaining ingredients except for pasta and red wine vinegar. Crumble the bouillon cube into the soup. Start with 2 cups beef broth. Stir well, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
About 20 minutes before the soup is done, bring 8 cups of water to a boil in a separate pot. Add 2 teaspoons of salt, then the ditalini pasta. Cook for 1 minute less than the package directions, drain, and toss with 1 teaspoon of red wine vinegar. Set aside.
If eating all the soup immediately, stir the pasta into the soup. If saving leftovers, add pasta to individual serving bowls to prevent bloating. Stir the remaining 2 teaspoons of red wine vinegar into the soup. Taste and adjust seasonings as needed.
Ladle soup into bowls and garnish with Parmesan and parsley, if desired. Serve hot.