Place herbs into a tea ball or wrap in cheesecloth, set aside.
In a large stock pot or dutch oven, drizzle in avocado oil and saute onion, carrot, celery, and garlic. Saute for 3-5 minutes, until vegetables are tender. Season with salt and pepper. Add the ground beef, breaking apart with the tip of a spoon. Cook until meat is cooked throughout.
Meanwhile, blend 1/2 the beans and half the broth until they reach a smooth texture. Add bean puree, marinara, and remaining beans and broth. Add satchel or teaball of herbs. Bring soup to a boil.
In a separate pot, cook the pasta. Once the water comes to a boil, salt the water, add dry pasta, and cook for ~6 minutes until it is el dante (I undercook the pasta a bit because it will finish cooking in the soup). Drain the pasta and set aside.
Add the pasta to the soup and top with freshly grated Parmesan cheese.
If you are making this soup ahead of time, leave the pasta out and add it right before serving.