Step 1

On the stove-top, heat a large skillet over medium-high heat.

Step 2

Cook and stir the ground beef in the skillet until browned and crumbly, about 5-7 minutes.

Step 3

Drain the skillet, discard the grease, and set the meat aside.

Step 4

In a large saucepan over medium-high heat, heat the olive oil.

Step 5

Sauté the carrot, celery, and onion until the vegetables are softened, about 5-10 minutes.

Step 6

Add the garlic and sauté until fragrant, about 1-2 minutes.

Step 7

Add the tomato-vegetable juice, chicken broth, parsley, basil, oregano, and black pepper, stirring to combine.

Step 8

Bring the mixture to a boil and then reduce the heat and let simmer for 20 minutes.

Step 9

Cook the ditalini pasta according to package directions, in salted water, until al dente. Drain the pasta thoroughly.

Step 10

Stir the cannellini beans and cooked beef into the broth and cook while stirring until heated through, for about 10 minutes.

Step 11

Add pasta to your preferred serving bowls and ladle the soup on top.

Step 12

Serve!