PASTA E FAGIOLI SOUP

This is one good soup. So easy made and goes a long way. This makes around 3 quarts. Good to eat with garlic bread and a salad.

1 Teaspoon Oil
1 Lb. Ground Chuck
2 Cloves Galic, minced
4oz. Onion, chopped
4 oz. Carrots, slivered or shredded
4 oz. Celery, diced
16 oz. Tomatoes, diced
1 Cup Red Kidney Beans, drained and rinsed
1 Cup White Kidney Beans, or Great Northern Beans, drained and rinsed
30oz. Beef Stock can be made from cubes if you do not have canned
1 Teaspoon Oregano
1/3 Teaspoon Black Pepper or less to your taste
1 2/3 Teaspoon Parsley, dried or fresh(chopped)
1/2 Teaspoon Tabasco Sauce or to your taste
16oz. Spaghetti Sauce
1 Small Box Round Pasta, Ditali

 Cook the pasta until almost down but not mushy. Drain. Set aside.In a skillet fry the beef in the oil until it starts to brown.  Drain off grease.Then add the garlic, onions and carrots, celery and tomatoes and simmer for 10 minutes. Get a medium size pot and put the mixture in it and then put the drained and rinsed beans in it. Then add all the other ings. except pasta(add it the last 15 minutes of cooking) and simmer for 45 minutes.