In large pot, heat 1 tbsp of olive oil over medium heat. Add sausage to skillet and cook until browned and crumbled, about 3-5 minutes. Drain excess fat and set aside. Add remaining olive oil to the stockpot. Add 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, sausage and 1 cup of water. Season with salt and pepper to taste. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-15 minutes. Stir in pasta and beans. Stir until heated through.