In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and celery, stirring occasionally. Sauté until the vegetables become tender and fragrant, about 5-7 minutes.

Introduce the ground beef (or Italian sausage) to the pot and cook until browned, about 5 minutes, using a spoon to break it apart.

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

Pour in the diced tomatoes with juices and add the drained cannellini beans to the pot. Stir and let mingle for 2-3 minutes.

Add the beef (or vegetable) broth, bring to a rolling boil over high heat, then reduce to low and simmer for about 15 minutes.

Stir in the small pasta and cook according to package instructions, about 8-10 minutes, until al dente.

If using fresh spinach, stir it in during the last couple of minutes of cooking until wilted.

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

Ladle the soup into bowls and finish with a sprinkle of freshly grated Parmesan cheese.