Olive Garden Pasta E Fagioli soup

3 tsp. Oil
2 lb. Ground beef
12 oz. Onion; chopped
14 oz. Carrots; slivered
14 oz. Celery; diced
48 oz. Tomatoes; canned, diced
2 C. Red Kidney beans
2 C White kidney beans
88 oz. Beef stock
3 tsp. Oregano
2 1/2 tsp. Pepper
5 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce
48 oz. Spaghetti sauce
8 oz. dry ditali pasta

Saute 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.
Simmer until celery and carrots are tender, about 45 minutes.
Makes 9 qts. of soup!
**Just cut the recipe in 1/2 for smaller family needs!

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