Heat olive oil in a large pot.

Add sliced onion and minced garlic, saute until onion is translucent (approx. 7 minutes).

Add chopped celery and carrot, saute for 5 minutes.

Add canned tomatoes, beef broth, dried basil, dried thyme, chopped fresh parsley, and crushed red pepper.

Bring the mixture to a boil.

Once boiling, cover the pot, lower the heat, and simmer for approximately 45 minutes, or until the soup thickens.

Serve the soup, optionally topping with additional chopped fresh parsley or grated parmesan cheese.