Cook the pasta to al dente according to the package directions; drain and set aside.
Heat the oil over high heat in a large soup pot. Once hot, add the beef and cook until browned, about 6 to 8 minutes, stirring occasionally.
Add the onion and cook 5 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly.
Add the carrot, crushed tomato, tomato paste, Worcestershire sauce, bay leaves, stock, salt, dried oregano, and black pepper. Bring to a gentle boil, then cover the pot, turn the heat down to simmer, and cook for 10 minutes.
Stir in the green beans, then simmer (covered) until all the vegetables are tender, about 10 to 15 minutes more, stirring occasionally.
Once the vegetables are tender, stir in the cooked pasta, peas, corn, rosemary, thyme, and fresh oregano.