Step 1

Heat 1 tablespoon olive oil in a large stockpot over medium heat, crumble in beef and cook, stirring occasionally until cooked through.

Step 2

Add remaining 1 Tbsp olive oil and toss in carrots and celery over medium-high heat until tender (about 6 minutes).

Step 3

Reduce heat to low, add tomato sauce, beef broth, canned tomatoes, spices, and season with salt and pepper to taste.

Step 4

Allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes. Meanwhile, prepare pasta according to direction on package, cooking to al dente.

Step 5

Add cooked and drained pasta to soup, along with beans. You can thin with some water if desired.

Step 6

Serve with grated Romano or Parmesan cheese on top.