In the same pot, add 1 tablespoon oil and cook onions, carrots, and celery, over medium-high heat until tender about 5 minutes. Add garlic and saute for 30 seconds more.
After that, add Italian herbs, sugar, salt, black pepper, and beef. Cook for a couple of minutes until all are combined. Add beef broth, tomato sauce, water, and canned tomatoes.
Simmer and bring to a boil over medium heat and then reduce the heat to medium-low heat. Cook until vegetables are tender but not overly soft.
Stir in the cooked pasta to the soup, white beans, and kidney beans. Taste for seasoning.
If the soup seems to be too thick, you can thin it out with some water or broth. Allow cooking 1 minute longer. Stir in parsley, and serve warm with grated Romano or Parmesan cheese.