Instructions
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Heat a large soup pot over medium-high heat. Add in Italian sausage. Use a large spoon to break up the sausage. Cook until browned, about 5 minutes. Drain any excess grease.
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Add in diced onion, 1 cup minced carrots, and 1/2 cup minced celery and cook until vegetables are softened and sausage is cooked through, about 7 to 10 minutes more, stirring frequently. Add in 5 cloves minced garlic during the last 1 to 2 minutes of cooking.
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Pour in 4 cups beef broth, diced tomatoes, kidney beans, and cannellini beans. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Bring to a boil over high heat.
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Add in 1 1/2 cups ditalini pasta. Reduce heat to medium and simmer until pasta is al dente, about 7 minutes.
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Serve hot and garnish generously with 1/4 cup chopped fresh basil, 1/2 cup freshly grated parmesan cheese, and additional salt and pepper to taste.
