In a large Dutch oven or soup pot, cook the bacon until done. Remove the bacon to a plate and set aside. Keep about 2 Tbsp of the bacon fat in the pot.
Add the olive oil, onion, bay leaves, carrots, and celery. Cook, stirring occasionally, until onion starts to turn translucent.
Add the garlic, rosemary, thyme, salt, and pepper. Stir and cook about 30 seconds.
Add the sausage, breaking it up as you cook it, until mostly cooked.
Add the diced tomatoes and tomato sauce. Stir.
Add all of the beans. Cover the pot and cook on low until the carrots are softened. Stir occasionally.
While the soup is cooking, to another pot add 4 cups of water, 2 tsp of salt, 1 tsp oil, and bring to a boil. Then add the ditalini pasta and cook until done. Drain, rinse in cold water, and set aside.
When the soup is done, remove fom heat and stir in the parmesan.
Add the cooked pasta and stir. Serve hot.