Pasta E Fagioli Soup

• 2 tsp. olive oil
• 1 lb. ground beef
• 1 large onion, chopped
• 2 c. each, diced; carrots and celery
• Hot water
• 1/2 c. instant bouillon granules
• 2 tsp. dried oregano
• 1 tsp. black pepper
• 1 1/2 to 3 Tbsp. fresh chopped parsley
• 1 tsp. hot red pepper sauce
• 6 c. chunky pasta sauce
• 1 (15 to 16 oz.) can each, drained and rinsed: red and white kidney beans
• 2 c. cooked pasta (macaroni or small shells)

1. Heat oil in large skillet or soup pot over medium-high heat. Add beef and saute, stirring to break up, about 5 minutes, or until beef loses pink color.
2. Add onion, carrots and celery; simmer 10 minutes.
3. Place 1 cup hot water in small bowl and add bouillon granules to dissolve.
4. Stir bouillon mixture, oregano, black pepper, parsley, pepper sauce and pasta sauce into skillet. Simmer 10 minutes.
5. Add 1 quart water, or enough to reach desired consistency, stir and simmer about 30 minutes.
6. Stir in beans. Stir in pasta just before serving.
7. Makes about 1 gallon.

olive oil, ground beef, onion, carrots, water, instant bouillon granules, oregano, black pepper, parsley, hot red pepper sauce, chunky pasta sauce, beans, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139621 (may not work)