Heat 1 tbsp olive oil in a large soup pot or Dutch oven over medium-high heat.

Add ground beef, season lightly with salt and pepper, and cook until browned.

Break it apart with a spoon as it cooks.

Remove beef with a slotted spoon and set aside.

Drain excess fat if needed.

Add another drizzle of olive oil if the pot looks dry.

Add diced onion, carrot, and celery.

Cook for 6–8 minutes, stirring occasionally, until softened and slightly golden.

Stir in minced garlic, oregano, thyme, and a pinch of red pepper flakes.

Cook 1 minute until fragrant.

Add tomato paste and stir to coat the vegetables, cooking about 2 minutes to caramelize it slightly.

Pour in the white wine, scraping up any browned bits from the bottom of the pot.

Let it simmer until mostly evaporated, about 2–3 minutes.

Add browned beef back in, along with broth, crushed tomatoes, mashed beans, whole beans, Parmesan rind, bay leaf, and rosemary sprig.

Stir and bring to a boil, then reduce heat to low and simmer gently for 25–30 minutes, uncovered.

Stir in the ditalini pasta and chopped kale.

Simmer until pasta is tender, about 10 minutes (stir occasionally so the pasta doesn’t stick to the bottom).

Remove bay leaf, rosemary, and Parmesan rind.

Taste and adjust salt, pepper, or red pepper flakes as needed.

Stir in lemon juice.

Ladle into bowls and top with freshly grated Parmesan plus a drizzle of good olive oil.

Enjoy:)