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In a large Dutch oven over medium heat, cook beef until no longer pink. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, celery, and garlic and cook until vegetables are tender, about 8 minutes. Stir in the beef broth, crushed tomatoes and tomato paste.
Stir in the Italian seasoning, and salt and pepper, to taste. Cover and simmer for about 1 hour.
Stir in the cooked ground beef, along with the pasta. Simmer until the pasta is tender, about 10 minutes. Add the beans and cook until heated through.
Serve hot topped with fresh parsley, Parmesan cheese, and a drizzle of olive oil.