Pasta Fagioli Soup

3 tsp. olive oil
2lb. ground beef (I use 1 lb. 90% lean hamburger and 1lb. spicy Italian sausage)
1 onion, chopped
3 carrots, slivered
2 stalks celery, chopped
48 oz. stewed tomatoes, diced
2 cups red kidney beans, drained and rinsed
2 cups white kidney beans, drained and rinsed
88 oz. beef stock
3 teaspoons Oregano
2 1/2 teaspoons Ground black pepper
5 teaspoons fresh parsley, chopped
1 1/2 teaspoons Tabasco
48 oz. Spaghetti sauce (I use Prego original)
8 oz. small shell macaroni

Cook Beef until brown, add onion, carrots, celery and tomatoes. Simmer 10 minutes, and drain.
Add all other ingredients and simmer for 45 minutes stirring occasionally. Serve with Salad and crusty French bread.

Makes 9 quarts of soup. You can 1/2 the recipe for just one family, or you can freeze the extra.