Warm 1 tablespoon of the olive oil in a large stockpot set over medium-high heat, then add the ground beef. Brown the meat, breaking it up as it cooks, until fully done. Drain excess fat and remove the beef from the pot, setting it aside. Pour in the remaining tablespoon of olive oil into the same pot, add the onion, celery, and carrots, and sauté over medium-high heat until tender, about 6 minutes. Stir in the minced garlic and cook for 1 minute more. Introduce the chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the reserved beef. Season generously with salt and freshly ground black pepper. Raise the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover the pot and allow to cook for 15 to 20 minutes, stirring now and then, until vegetables soften. Meanwhile, cook the ditalini pasta separately according to the package directions until al dente. Drain thoroughly. Add the pasta, along with the kidney and great northern beans, to the soup base. If needed, incorporate additional broth or water to achieve desired consistency. Let simmer for an additional minute. Finish by stirring in the fresh parsley, and serve hot, garnished with grated Romano or Parmesan cheese.