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Heat the olive oil in a Dutch oven or large pot over medium heat before adding the ground beef. Cook on one side for 2-3 minutes until nicely browned before breaking apart with a spatula.
Add the frozen mirepoix and salt. Cook for another 5-6 minutes until the beef is fully cooked and the veggies have softened.
Add some of the broth to deglaze the pot, if needed. Then add the remaining broth, beans, Calabrian chili peppers, pasta, and marinara. Stir together, cover the pot, and cook for 10-12 minutes, stirring halfway through, until the pasta is al dente.
Reduce the heat to low and add the chopped kale. Cover and cook another 5 minutes or so until the kale wilts. Stir in the fish sauce and salt to taste before serving.