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Ingredients
| 1 | tablespoon | extra virgin olive oil |
| 1 | pound | lean ground beef |
| 2 | whole carrots diced | |
| 4 | celery stalks diced | |
| 1 | medium | onion diced |
| 28 | ounce can | crushed tomatoes |
| 2 | cans | (14.5 ounces each) beef broth |
| 2 | whole bay leaves | |
| 1 | teaspoon | dried oregano |
| 1 | teaspoon | dried basil |
| 1⁄2 | teaspoon | dried thyme |
| salt and pepper to taste | ||
| 1 | can | (15 ounces) cannellini beans drained and rinsed |
| 1 | can | (15 ounces) red kidney beans drained and rinsed |
| 1 | cup | ditalini pasta uncooked |
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