Olive Garden Pasta Fagoli

I'm trying a new Pasta Fagoli recipe (I usually make my recipe or my friend's recipe). I am not a fan of Olive Garden per se, but I do think they have a good pasta fagoli. I saw this recipe on Pinterest
Slow Cooker Olive Garden Pasta Fagoli 
I tweaked it a bit to make it my own and here is what I used. and always, when you make pasta fagoli, COOK THE PASTA SEPERATLY! If you add it into the soup and save the leftovers, it will be a soggy pasta mess. Always serve the pasta on the side and let your eaters decide how much pasta they want.

I made this is a dutch oven on the stovetop. It makes A LOT so be sure to have a large crockpot or large stock pot. 
1 lb. organic ground beef
1 small chopped onion
3 carrots, diced
1 c. chopped celery
1 can drained  and rinsed kidney beans
1 can drained and rinsed white northern beans
2 - 28 oz diced tomatoes
1 small jar of marinara sauce (I used Trader Joe's)
1 tbsp parsley
1 tbsp oregano
1 shake of crushed red peppers
1 tbsp garlic powder
1 tbsp pepper
splash of white vinegar

1. Brown the beef and drain. Add in the onions, carrots and celery. Cook about 5-10 minutes until veggies are soft. Season with parsley, oregano, garlic and pepper.
2. Add in the tomatoes, sauce and beans. Stir and season with a bit of the crushed peppers. Bring to a boil then simmer, partly covered.
3. Cook at a simmer for a good hour to let the seasons blend (pasta fagoli is always better the next day so I imagine this in the slow cooker would be GREAT). I splashed in some white vinegar at the end.
4. Cook shells or ditalini or some small pasta on the side to al dente. Serve on top of the soup, grated parm cheese and fresh bread