Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.
Add the remaining olive oil (1 tablespoon) to the soup pot/dutch oven. Stir in the onions, carrots and celery and cook until tender (about 3-4 minutes). Add the garlic and cook for about 1 minute, until fragrant.
Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning, cooked beef and 1/2 cup water to the pot and stir to combine. Season with salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with lid and simmer until vegetables are tender (about 15-20 minutes).
While the soup is simmering, add salted water to a separate large pot and bring to a boil. Cook pasta according to the package instructions for al dente. Drain well.
Add the cooked pasta and beans to the pot and heat for 2-3 minutes.
Top with parmesan cheese and/or parsley and serve immediately.