In a 6 quart or larger dutch oven heat up the olive oil. Add carrots, celery, onion, garlic, and cook until onions are translucent. Stir in the oregano, basil, and thyme. Cook for another 1-2 minutes or until the spices are fragrant. Stir in the tomato paste. Add the ground beef to the onion mixture and sprinkle with salt. Cook until beef is browned. Break up into small pieces as it cooks. Stir in the tomato sauce, diced tomatoes, beef broth, red kidney beans, and white kidney beans. Bring to a boil then simmer for 45 minutes to an hour or until carrots and celery are soft. Add more beef broth if the soup gets too thick. Serve with cooked pasta.