1-Brown the beef: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound 80% lean ground beef, cook until browned, drain excess fat, and set aside.

2-Saute vegetables: In the same pot, add remaining 1 tablespoon olive oil. Saute 1 1/2 cups chopped yellow onions, 1 cup diced carrots, and 1 cup chopped celery until tender, about 5-7 minutes. Stir in 3 cloves minced garlic and cook 1 more minute.

3-Build the base: Pour in two 14.5-ounce cans low-sodium chicken broth, three 8-ounce cans tomato sauce, 1/2 cup water, one 15-ounce can diced tomatoes, 2 teaspoons sugar (optional), dried herbs (1 1/2 tsp basil, 1 tsp oregano, 3/4 tsp thyme, 1/2 tsp marjoram), cooked beef, salt, and pepper. Bring to a boil, cover, and simmer 15-20 minutes until veggies soften.

4-Cook pasta separately: Boil 1 cup dry ditalini pasta al dente according to package, drain.

5-Combine and finish: Add cooked pasta, drained kidney and great northern beans to soup. Simmer 1 minute. Stir in 1 tablespoon fresh chopped parsley. Serve hot topped with shredded Romano or Parmesan cheese.