Pasta E Fagioli Soup {Olive Garden Copycat Recipe}

Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.