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Spray a dutch oven lightly with olive oil and add in 1 pound extra lean ground beef. Use a wooden spoon to break up and cook until no longer pink.
Once the ground beef is fully cooked, add in the carrot, celery and onion with a pinch of kosher salt. Stir and cook for 5 to 8 minutes, or until tender.
Next add in the minced fresh garlic, stir and cook 1 minute.
Pour in the crushed tomatoes and low-sodium beef stock.
Drop in bay leaves, sprigs of fresh thyme and a parmesan rind.
Cover and bring to a low boil. Reduce the heat to low and simmer for 50 minutes. Stir ocassionally.
When the time is up, remove the parmesan rind and stir in ancini de pepe pasta, cook according to the package directions, about 8 to 10 minutes. Add more water if the pasta absorbs too much of the soup.
Remove the bay leaves and thyme sprigs and season the soup with salt and freshly ground black pepper to taste.
Ladle into mugs and garnish with extra black pepper, parmesan cheese and minced parsley which will add a pop of herbaceous freshness.