In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 pound of ground beef (or a mixture of ground beef and Italian sausage). Brown the meat for about 5 minutes, stirring occasionally, until it's no longer pink and begins to caramelize.

Next, add 1 diced onion, 2 sliced celery stalks, and 2 diced carrots to the pot. Sauté for an additional 5 minutes, stirring frequently, until the vegetables soften and the onion turns translucent.

Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Then, add 2 teaspoons of dried basil, 1 tablespoon of Italian seasoning, 1 teaspoon of brown sugar, and ½ teaspoon of red pepper flakes, mixing well.

Pour in 1 (14.5-ounce) can of diced tomatoes, 1 (8-ounce) can of tomato sauce, and 4 cups of beef broth. Stir thoroughly and season generously with salt and pepper to taste.

Incorporate 1 can each of drained kidney and Great Northern beans into the pot. Increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to a simmer for about 10 minutes.

After simmering, stir in 1 cup of ditalini pasta. Cook according to package instructions, usually around 7-10 minutes, until the pasta is al dente.

Once the pasta is ready, taste the soup and adjust any seasoning as needed. The soup should be flavorful and aromatic.

Ladle the hot soup into bowls, and if preferred, garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese.