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Heat 2 tbsp olive oil in a large pot over medium heat.
Add 1 diced onion, carrot and red pepper. Season with salt, pepper, 1 tsp oregano, 1 tsp thyme, and 1 tsp red pepper flakes (optional).
Sauté for 6-8 minutes until softened.
Add 6 minced garlic cloves and cook for 30 seconds.
Stir in 2-3 tbsp tomato paste and cook for 1-2 minutes to caramelize. Add in beef and cook through.
Add 7 cups beef broth, 24 oz tomato sauce, 1 cans of drained navy beans, 3 bay leaves, and 1 Parmesan rind.
Bring the soup to a boil, then reduce the heat to a simmer.
Let it simmer uncovered for about 30 minutes, stirring occasionally.
Add 1 cup ditalini pasta to the pot and cook for 8-10 minutes, until al dente.
Stir in chopped kale and let it wilt into the soup.
Add the juice of ½ a lemon to brighten the flavors. Adjust seasoning with salt and pepper if needed.
Ladle the soup into bowls. Garnish with freshly grated Parmesan, chopped chives, cracked black pepper, a drizzle of olive oil, and a squeeze of lemon juice. Serve warm with crusty bread and enjoy!