1-Cook the beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 pound ground beef (80% lean or half Italian sausage). Cook until no longer pink, about 5-7 minutes. Drain fat and set aside.

2-Sauté veggies: In the same pot, add remaining 1 tablespoon olive oil. Sauté 1 1/2 cups diced yellow onion, 1 cup diced carrots, and 1 cup diced celery until tender, about 6 minutes. Add 3 cloves minced garlic and cook 1 more minute.

3-Build the broth: Stir in 2 cans (14.5 oz each) low-sodium chicken broth, 3 cans (8 oz each) tomato sauce, 1/2 cup water, 1 can (15 oz) diced tomatoes, optional 1 teaspoon sugar, 2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 1 teaspoon dried thyme, 3/4 teaspoon dried marjoram, and cooked beef. Season with salt and pepper.

4-Simmer: Bring to a boil, then reduce to medium-low. Cover and simmer 15-20 minutes until veggies soften.

5-Cook pasta separately: Boil 1 cup dry ditalini pasta al dente per package, drain.

6-Combine and finish: Add drained pasta, 1 can (15 oz) dark red kidney beans (rinsed), and 1 can (15 oz) great northern beans (rinsed). Thin with extra water or broth if needed. Heat 1 minute. Stir in 3 tablespoons fresh chopped parsley. Serve warm with grated Romano or Parmesan cheese.