Brown the Sausage and Beef: Heat avocado oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and ground beef, breaking them up with a spoon as they cook. Cook until browned on all sides. Set aside

Sauté the Aromatics: Drain any excess fat from the pot. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.

Pour in the water and Better Than Bouillon chicken base. Bring to a simmer and cook for 2 minutes.

Add the tomato sauce and petite diced tomatoes. Stir to combine and simmer for an additional 5 minutes, allowing the flavors to meld.

Separate Pasta Cooking: While the soup simmers, cook your preferred amount of ditalini pasta according to package instructions. Drain the cooked pasta and set it aside.

The Importance of Rinsed Beans: Rinse the drained and rinsed red kidney beans and Great Northern beans under cold running water for 30 seconds. This removes excess starch and enhances their flavor.

Add the rinsed red kidney beans and Great Northern beans to the simmering soup. Cook for an additional 5 minutes, or until heated through.

Stir in the dried basil, oregano, thyme, and brown sugar. Season with kosher salt and freshly ground black pepper to taste.

In a large serving bowl, combine the cooked pasta with the simmering bean and tomato soup. Gently stir to ensure everything is well incorporated.