In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5–7 minutes until the vegetables are tender and the onions become translucent.

Add the ground beef to the pot, breaking it apart with a spoon. Cook for approximately 5 minutes until fully browned, stirring occasionally.

Stir in the minced garlic, along with the dried oregano and basil. Continue cooking for about 1 minute until fragrant.

Pour in the diced tomatoes with their juices and the drained cannellini beans. Stir well to combine all the ingredients in the pot.

Add the beef or vegetable broth to the mixture, increasing the heat to bring it to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes.

Add the small pasta to the simmering soup, cooking according to package instructions, usually around 8–10 minutes until al dente.

If you're using fresh spinach, add it to the pot during the last couple of minutes of cooking.

Taste the soup and adjust the seasoning with salt and pepper as needed.

Ladle the soup into bowls, and generously sprinkle each serving with freshly grated Parmesan cheese.