Pasta Fagioli

I don't want Mark to take my blog off so guess I better get something posted. This recipe came from Becky. I haven't made it yet, but she says it is delicious.

3 tsp. oil
2 lbs. ground beef
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. tomatoes, canned, diced
2 cups cooked red kidney beans
2 cups white kidney beans
88 oz. beef stock
3 tsp. oregano
2 1/2 tsp. pepper
5 tsp. fresh chopped parsley
1 1/2 tsp. Tabasco sauce
48 oz. spaghetti sauce
8 oz. dry pasta, shell macaroni or other 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. Add chopped parsley. 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.