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In a large dutch oven, heat 2 tablespoons of extra virgin olive oil over medium high heat and cook the ground beef until browned and no longer pink. Drain, remove from pan and set aside.
Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium and cook the carrots, celery and onion until tender.
Add the garlic and cook for 1 additional minute or until fragrant.
Stir in the tomato sauce, chicken broth, tomatoes, Italian seasoning, salt, pepper and cooked ground beef to the pan and bring to a simmer.
Reduce the heat, cover and simmer for 25 minutes.
Add the beans and simmer for an additional 5 minutes.
Stir in the cooked pasta and parsley right before serving.