Heat a large dutch oven or a stockpot over medium heat. Add in the ground beef, onion, minced garlic, carrots, and celery, seasoned with salt and pepper, and cook until no longer pink (about 5 minutes). Drain the grease into a can. Add in the kidney beans, white beans, tomato sauce, diced tomatoes, chicken broth, oregano, and thyme leaves into the pot. Stir to combine. Once the liquid starts to boil, add in the pasta. Reduce the heat and cook for 10 minutes, or until the pasta is done. Serve with chopped parsley and grated parmesan, if desired.