Heat olive oil in a large white enamel dutch oven over medium-high heat. Add the lean ground beef, crumbling it into small pieces. Let it sit undisturbed for 2-3 minutes to develop a deep golden-brown crust.

Reduce heat to medium. Add diced onions, carrots, and celery. Stir constantly for 5-7 minutes, scraping up browned bits, until onions are translucent and carrots soften.

Create a well in the center, add minced garlic and tomato paste, and cook for 1 minute until fragrant. Pour in crushed tomatoes and beef broth. Bring to a boil, reduce heat to low, and simmer uncovered for 15 minutes.

Boil a separate pot of salted water and cook ditalini pasta according to package directions. Drain and add to the dutch oven along with the rinsed cannellini and kidney beans. Simmer 5 more minutes.

Remove the pot from heat and let it rest on a heat-safe surface for 5 minutes. Scatter finely chopped fresh green parsley across the surface before serving.