Start by chopping your vegetables. Dice the onion, carrots, and celery finely. This allows all the flavors to meld perfectly as they cook together. While you do this, toss on your favorite playlist or a podcast; it's a great way to make prep feel like fun rather than a chore!

In a skillet over medium heat, add the olive oil. Once hot, add the ground lean beef. Brown it until fully cooked, breaking it apart with a spatula. This step adds a lot of flavor. You can almost smell the savory aroma filling your kitchen. Once browned, drain excess fat if needed.

Now, transfer the browned beef to the slow cooker. Toss in your diced veggies, the drained kidney and cannellini beans, crushed tomatoes, bay leaves, and Italian herbs. For a bit of spice, add the red pepper flakes if you're feeling adventurous.

Pour in the beef stock and give everything a good stir. Season with salt and freshly ground black pepper to taste. This is where the magic begins—the ingredients start coming together to create robust flavors.

Set your slow cooker to low and let it work its magic for 6-8 hours or on high for 3-4 hours. The longer it simmers, the better it gets. Your patience will reward you with a rich and hearty soup that fills the house with mouthwatering aromas.

About 30 minutes before serving, add the uncooked ditalini pasta directly into the slow cooker. Give it a gentle stir, and let it cook until tender. If you prefer your pasta a bit firmer, you can also cook it separately and add it at the end.

Once the pasta is cooked, taste the soup. Adjust seasoning as needed. Feel free to remove the bay leaves before serving—they've done their job!