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In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Season with salt, pepper, oregano, thyme, and red pepper flakes. Sauté for 6-8 minutes until softened.
Add in your garlic and cook for another 30 seconds.
Clear a center in your pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.
Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.
Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer. Let it simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.
After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.
In the last 5 minutes of cooking the pasta, stir in the chopped kale. Allow it to wilt and soften into the soup.
Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.
Ladle the soup into bowls and top with freshly grated Parmesan, chopped chives, freshly cracked black pepper, a drizzle of extra virgin olive oil, and a squeeze of lemon juice. Serve with lemon wedges on the side.
Serve warm with crusty bread and enjoy!