Begin by warming the olive oil in a large pot over medium heat.

Add the ground beef to the pot, breaking it apart as it cooks. Sauté until browned, about 5-7 minutes.

Toss in the diced onion, carrots, and celery. Cook for about 4-5 minutes, until softened.

Stir in the minced garlic and cook for an additional minute.

Pour in the diced tomatoes, tomato sauce, and beef broth. Add the Italian seasoning, salt, and black pepper.

Allow the soup to come to a gentle simmer and let it cook for about 20 minutes.

Add the drained Great Northern and kidney beans along with the uncooked ditalini pasta. Simmer for another 10-12 minutes.

Taste and adjust the seasoning if needed. Serve hot and enjoy!