Pasta e' fagioli soup

Yield: 1 Servings

Ingredients:

3 ts Oil
2 lb Ground beef
12 oz Chopped onion
14 oz Slivered carrots
14 oz Diced celery
1 1/2 qt (48-oz) tomatoes (diced-cann
2 15oz. cans of red kidney bea
1 48 oz. jar white kidney bean
2 3/4 qt (88 oz) beef stock
3 ts Oregano
2 1/2 ts Pepper (black)
5 ts Parsley (fresh chopped)
1 1/2 ts Tabasco sauce
1 1/2 qt (48-oz) spaghetti sauce

Instructions:

Shell or elbow macaroni nood Saute beef in oil in a 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. This recipe will make 9 quarts of soup!!! Great for guests!!!