Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Add the chopped yellow onion, diced carrots, and diced celery to the pot and sauté, stirring occasionally, for 6 to 8 minutes until the vegetables are tender and the onion is translucent.

Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to let it brown.

Pour in the 3 cans of tomato sauce, 4 cups of vegetable broth, 1/2 cup of water, and the 15 oz can of diced tomatoes (undrained).

Add the granulated sugar, dried basil, dried oregano, dried thyme, and dried marjoram. Season with salt and freshly ground black pepper to taste.

Bring the soup to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are very tender and the flavors have blended.

While the soup simmers, cook the 1 cup of dry ditalini pasta in a separate pot of salted water according to package directions until it is al dente; drain well.

Stir the drained and rinsed kidney beans and Great Northern beans into the simmering soup, followed by the cooked and drained ditalini pasta.

Continue to simmer the soup for 1 to 2 minutes longer to allow the beans and pasta to heat through. If the soup is too thick, add a little more water or vegetable broth until your desired consistency is reached.

Remove the pot from the heat, stir in the minced fresh parsley, and serve warm, topped with a sprinkle of Romano or Parmesan cheese if desired.