In a large saucepan or Dutch oven, heat the oil over medium heat.
Add the onion, carrot and celery.
Season with salt and pepper.
Cook, stirring frequently, for 5 minutes until the vegetables are soft.
Increase the heat to high and add the beef and garlic.
Cook for 3 to 4 minutes until the garlic is fragrant.
Stir in the tomato paste until combined.
Add the broth, braising liquid, tomatoes and beans.
Bring the mixture to a boil.
Reduce the heat to a simmer and cook until the liquid has reduced by a quarter, about 30 minutes.
Remove the thyme sprig and discard.
Ladle the soup into bowls and garnish with parmesan cheese.