Pasta E Fagioli

Ok, so when I drag my husband to the olive garden, we always get the Pasta E Fagioli with our meal.  I LOVE that soup, so I poked around online and found a recipe of it.  It turned out GREAT!  I accidentally added too much pepper, so I had to double my recipe and I made a ton.  So, I froze half, took some to my parents, and at the rest for lunch today.  Hubby told me to definitely make this one again!

1 1/2 teaspoon Oil

1 pound Ground beef

6 ounces Onion; chopped

7 ounces Carrots; slivered

7 ounces Celery; diced

24 ounces Tomatoes; canned, diced

1 cup cooked Red Kidney beans

1 cup cooked White kidney beans

44 ounces Beef stock

1 1/2 teaspoon Oregano

1 1/4 teaspoon Pepper

2 1/2 teaspoons Parsley; (fresh chopped)

3/4 teaspoon Tabasco sauce

24 ounces Spaghetti sauce
4 ounces dry pasta Shell macaroni; or other pasta
 
Preparation: Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.  Voila!  Should serve about 4.... I had a fiasco, and ended up making enough for about 8 people.