Melt the ghee (or other cooking fat of your choice) in a large stockpot set over medium-high heat. Once hot, add the ground beef and cook, stirring from time to time, until the meat nice and brown - about 7 or 8 minutes.
Do give that meat ample time to brown and crisp up - that’s the key to getting tons of flavor.
Throw in the chopped onion, garlic, celery, carrot, oregano, salt, pepper and bay leaf and cook until fragrant, about 2 minutes.
Add the warm bone broth, diced tomatoes and cannellini beans; stir well and bring to the boil then lower the heat, cover and let the soup simmer for 15 minutes or until the vegetables are tender.
Add the pasta and continue cooking until it's tender, about 5 to 6 minutes.