In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 pound of lean ground beef or Italian sausage. Brown the meat for about 4-5 minutes, breaking it apart as it cooks until it’s no longer pink. Use a slotted spoon to transfer the cooked meat to a plate, leaving the flavorful drippings in the pot.

In the same pot, add diced onion, carrots, and celery to the leftover drippings. Sauté the vegetables over medium heat for 5-6 minutes, stirring frequently until they soften and the onion becomes translucent. Add minced garlic, dried basil, oregano, and thyme, cooking until fragrant, about 1 minute.

Return the browned beef to the pot with the sautéed vegetables. Pour in 4 cups of chicken broth and add 1 cup of tomato sauce, along with 1 can of diced tomatoes (undrained). Stir in about 2 cups of water and a teaspoon of granulated sugar, then add 1 cup of ditalini pasta and a Parmesan rind if using.

Bring the mixture to a boil over high heat, then reduce to a simmer. Cover and let it simmer for 10-15 minutes, stirring occasionally until the pasta is tender.

Once the pasta is cooked, stir in 1 can each of drained and rinsed red kidney beans and Great Northern beans. Cook for another 2-3 minutes.

Discard the Parmesan rind and season the soup with salt and black pepper to taste. Ladle into bowls, topping each with freshly grated Parmesan cheese and a sprinkle of chopped basil. Serve immediately.