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In a large pot over medium-high heat, begin browning the ground beef, breaking it into crumbles.
Stir in the celery, onion, and carrots. Season with the herbes de Provence, oregano, thyme, sugar, salt, and pepper. Cook for about 10 minutes total, until the beef is browned and the vegetables have softened. Drain excess grease if desired.
Stir in the garlic and tomato paste. Cook, stirring, for about 2 minutes.
Add the marinara sauce, undrained diced tomatoes, beef broth, dry ditalini, kidney beans, and cannellini beans. Stir to combine and bring to a boil.
Add the bay leaves. Reduce the heat to a gentle simmer, cover, and cook for about 10 minutes, stirring occasionally, until the pasta is slightly under your preferred tenderness.
Remove all three bay leaves. Stir in the spinach and cook on low for about 2 minutes, until wilted and the pasta is tender. Taste and adjust the salt and pepper. Add more broth if desired.
Serve with fresh basil ribbons, Parmesan, red pepper flakes, and breadsticks, if desired.