Heat 2 tablespoons of avocado oil in a large soup pot over medium heat.

Toss in the diced onion, carrot, and red pepper, then season with salt, pepper, oregano, and thyme.

Cook, stirring now and then, for 6–8 minutes, until the veggies are softened and fragrant.

Add the minced garlic and let it sizzle for about 30 seconds.

Mix in the tomato paste, cooking it for 1–2 minutes so it deepens in color and flavor.

Crumble in the ground beef and cook until no pink remains.

Pour in the beef broth and tomato passata, followed by the drained beans, bay leaves, and Parmesan rind.

Turn the heat up and bring everything to a gentle boil, then lower to a simmer.

Let it simmer away uncovered for around 30 minutes, giving it a stir here and there.

Stir in the pasta and cook until al dente, about 8–10 minutes.

Add the chopped kale and let it wilt into the soup.

Squeeze in the lemon juice, then taste and adjust the seasoning with more salt and pepper if needed.

Scoop into bowls and finish with Parmesan, cracked black pepper, a drizzle of oil, and an extra squeeze of lemon if you’re feeling zesty.

Serve with warm, crusty bread and dig in.