Olive Garden Pasta e Fagioli

3 tsp oil
2 lb ground beef
12 oz onion – chopped
14 oz carrots – sliced thinly
14 oz celery – diced
48 oz canned tomatoes – diced
2 c cooked red kidney beans
2 c cooked white kidney beans
80 oz beef stock
3 tsp oregano
2 tsp pepper
5 tsp parsley – chopped
1-1/2 tsp Tabasco sauce
48 oz spaghetti sauce
8 oz dry shell macaroni pasta
1. 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.
2. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper,
Tabasco, spaghetti and noodles.
3. Add chopped parsley. Simmer until celery and carrots are tender (about 45 min).
Makes 9 quarts of soup.
Serves 10