In a large soup pot or dutch oven, heat 1 tablespoon of cooking oil and brown beef over medium high heat.
Drain excess fat and transfer to a plate, set aside.
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 second more. After that, add in Italian herbs, sugar, salt, black pepper and beef. Cook for a couple of minutes until all combined.
Add beef broth, tomato sauce, water, 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.
Meanwhile cook the ditalani pasta according packaging directions (cook until al dente)..
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 to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.