In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium heat. Drain off any excess grease.

Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.

Stir in the dried oregano and dried basil. Cook for 1 minute more.

Pour in the crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

Add the cannellini beans, zucchini, carrots, and celery to the pot. Simmer for another 10 minutes, or until the vegetables are tender.

Stir in the pasta and cook until it is tender, about 8-10 minutes.

Season with salt and pepper to taste.

Garnish with fresh parsley before serving.