Brown the ground beef in a large pot over medium-high heat for 5 to 6 minutes, breaking it into small crumbles, then drain excess fat.
Add the onion, carrots, and celery to the pot and cook for 5 minutes until softened.
Stir in the crushed tomatoes, beef broth, cannellini beans, kidney beans, oregano, and basil, then bring to a boil.
Reduce heat to medium-low and simmer for 15 minutes to blend the flavors.
Add the ditalini pasta and cook for 8 to 10 minutes, stirring occasionally, until the pasta is tender.
Ladle the soup into bowls and serve hot with grated Parmesan or crusty bread if desired.
