In a large pot, heat 1 tablespoon of olive oil over medium heat. Toss in the chopped onions, celery, and carrots. You’ll want to sauté them for about five minutes. The kitchen will start smelling fantastic! Once the veggies soften, stir in the minced garlic for an additional minute until it's fragrant. Watch closely; you don’t want burnt garlic!

Move the sautéed veggies to one side of the pot. Add the ground beef to the other side. It’s okay if some of the veggies mix in. Break the meat up with a spatula and cook until it's browned, which should take about six to eight minutes. Drain off any excess fat if needed.

Now, pour in the chicken broth, tomato sauce, diced tomatoes, and the water. Stir everything together, ensuring the meat and veggies are well combined in their liquid.

Sprinkle in the granulated sugar, oregano, basil, thyme, smoked paprika, crushed red pepper flakes, salt, and black pepper. Taste as you go—you may want a little more seasoning to suit your liking. Let the mixture come to a gentle boil, then reduce the heat and let it simmer for around 15 minutes. This step builds flavor!

Stir in the ditalini pasta and the kidney and northern beans. Make sure the pasta is fully submerged in the soup. Cover and let it simmer for about 10 minutes or until pasta is tender. Stir occasionally to ensure nothing sticks to the bottom.

When the pasta is cooked to perfection, remove the pot from heat. Stir in the fresh parsley for a bright finish. Ladle into bowls, sprinkle with grated Romano or Parmesan cheese, and enjoy!