Pasta Fagioli

My favorite soup at Olive Garden is Pasta Fagioli.  I searched high and low and finally found a copycat recipe that is identical.

3 tsp Oil
2 lb Ground Beef
12 oz Onion, chopped
14 oz Carrots, slivered (I use the bagged matchstick carrots)
14 oz Celery, diced
48 oz canned Diced Tomatoes
2 c. Red Kidney Beans
2 c. Cannellini Beans (you can use Northern Beans if you can't find Cannellinis)
88 oz Beef Stock
3 tsp Oregano
2 1/2 tsp Pepper
5 tsp Parsley
1 1/2 tsp Tabasco
48 oz Spaghetti Sauce
8 oz Dry 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 the beans and add to the pot.  Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta.  Add chopped parsley.  Simmer until celery and carrots are tender, about 45 minutes.

*This makes A LOT of soup.  If you are not feeding a big crowd, I would suggest halfing the recipe.