1 cup ditalini pasta

2 tablespoons olive oil, divided

1 pound spicy Italian sausage, casing removed

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

3 cups chicken broth

1 (16-ounce) can tomato sauce

1 (15-ounce) can diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

3/4 teaspoon dried thyme

Kosher salt and freshly ground black pepper, to taste

1 (15-ounce) can red kidney beans, drained and rinsed

1 (15-ounce) can Great Northern beans, drained and rinsed

In a large pot of boiling salted water, cook pasta according to package instructions. Drain well and set aside.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat and set aside.

Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water. Season with salt and pepper, to taste. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.

Stir in pasta and beans until heated through.

Serve immediately.