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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for about 2-3 minutes, then stir in the garlic and cook for 1 more minute.
Add the lean ground beef to the pot. Season with 1½ teaspoons of the kosher salt, 1 teaspoon of fresh ground black pepper, and the red pepper flakes (adjust to your spice preference). Stir well. Break the beef apart with a spoon and cook until it's browned and no longer pink.
Stir in the diced carrots and celery. Cook for another 5-7 minutes, stirring occasionally, until vegetables have softened.
Add the can of diced tomatoes (including the juice) to the pot. Let simmer until the ingredients are better combined and the vegetables have softened slightly, about 5 minutes.
Pour in the chicken broth and bring the soup to a boil.
Stir the dried oregano, basil, and marjoram into the pot. Season with salt & black pepper to taste.
While still boiling, add the dried pasta and simmer (uncovered) until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
Add the cannellini beans to the soup and allow them to heat through for a few minutes.
Ladle the Pasta Fazool into individual bowls. Garnish each serving with finely shredded Romano or Parmesan cheese and, if desired, fresh chopped basil and/or parsley.