In a large pot over medium high heat, crumble in Italian sausage and cook, stirring until cooked through.
Add onions, carrots, and celery and saute over medium-high heat until tender, add garlic and saute 1 minute longer.
Add beef broth, tomato paste, marinara, sugar, basil, oregano and thyme.
Bring to a boil then reduce heat to low, cover with lid and allow to simmer for about 10 minutes.
Add dry ditalini, water, kidney beans and cannellini beans to soup and cook on low until the pasta is al dente (about 5 more minutes)
Season with salt and pepper to taste.
Serve warm with Parmesan cheese and parsley sprinkled over the top. .