Set a large soup pot over medium-high heat and add the olive oil. When the oil is hot, add the onion and celery. Cook for 3 minutes, stirring frequently, until softened. Add the garlic and black pepper and continue cooking for 1 minute more.

Add the vegetable broth, diced tomatoes, and tomato paste. Season with thyme, basil, oregano, and parsley. Stir to combine.

Bring just to a boil, then reduce the heat to low. Cover and simmer for 1 hour.

While the chili simmers, cook the plant-based ground beef according to the package directions, then set aside. Cook the ditalini pasta according to package directions, drain, and set aside.

When the simmer time is up, stir in the cooked ground beef, cannellini beans, and ditalini pasta. Continue simmering for 10 minutes to heat through. Adjust seasoning to taste and serve hot.