Pasta E Fagioli Soup

• 2 tsp. olive oil
• 1 lb. ground beef
• 1 large onion
• 2 c. slice celery
• 2 c. sliced carrots
• Hot water
• 1/2 c. instant bouillon granules
• 2 tsp. black pepper
• 3 T. fresh chopped parsley
• 1 tsp. hot red pepper sauce
• 6 c. chunky pasta sauce (Use two 1 lb. 10 oz. jars of Ragu Chunky Garden Style Super Vegetable Primavera, or something similar)
• 1 (15-16 oz.) can drained and rinsed white kidney beans (also called cannelloni beans)
• 1 (15-16 oz.) can drained and rinsed red 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. Add onion, carrots, and celery; simmer 10 minutes. Place 1 cup hot water in small bowl and add bouillon granules to dissolve. Stir bouillon mixture, oregano,black pepper, parsley, pepper sauce and pasta sauce in skillet. Simmer 10 minutes. dd. 6 cups or the 2 Ragu jars filled with water, or enough to reach desired consistency, stir and simmer about 30 minutes. Stir in beans. Stir in pasta just before serving. Makes about 1 gallon. It makes A LOT! Use a big soup pot.

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

Taken from www.epicurious.com/recipes/member/views/pasta-e-fagioli-soup-50038515 (may not work)