Step 1

Heat olive oil in a large pot or dutch oven over medium heat. Add onion, carrot and celery. Sauté until the vegetables become soft, stirring frequently to avoid browning them.

Step 2

Add garlic and cook for 1 minute.

Step 3

Add ground beef and crumble with a wooden spoon. Cook, stirring occasionally, until no pink remains.

Step 4

Add diced tomatoes, tomato sauce, thyme, oregano, basil, rosemary and crushed red pepper. Bring to a simmer and cook for 5 minutes.

Step 5

Add in beans, chicken broth, bay leaf and parmesan rind. Simmer for 15-20 minutes.

Step 6

Stir in pasta. Simmer for 10-15 minutes, until the pasta is tender. Taste and adjust for salt and pepper.

Step 7

Serve in bowls garnished with fresh parsley.