Olive Garden Pasta e Fagioli

Description
This is a copycat version of the soup from the Olive Garden. NOTE: Makes 9 quarts!! Just cut the recipe down for smaller batches.



Ingredients

 * 3 teaspoons oil
 * 2 lbs ground beef
 * 14 ounces carrots, slivered
 * 12 ounces onions, chopped
 * 14 ounces celery, diced
 * 48 ounces tomatoes, canned—diced
 * 2 cups red kidney beans
 * 2 cups white kidney beans
 * 88 ounces beef stock
 * 3 teaspoons oregano
 * 2½ teaspoons pepper
 * 5 tablespoons fresh parsley, chopped
 * 1½ teaspoons Tabasco sauce
 * 48 ounces spaghetti sauce
 * 8 ounces dry pasta shell macaroni

Directions

 * 1) Sauté beef in oil in large 10 qt. pot until beef starts to brown.
 * 2) Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
 * 3) Drain and rinse beans and add to pot.
 * 4) Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles.
 * 5) Simmer until celery and carrots are tender, about 45 minutes.