Hearty Pasta Fagioli

• 2 pounds ground beef
• 6 cans (14-1/2 ounces each) beef broth
• 2 cans (28 ounces each) diced tomatoes, undrained
• 2 jars (26 ounces each) spaghetti sauce
• 3 large onions, chopped
• 8 celery ribs, diced
• 3 medium carrots, sliced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3 teaspoons minced fresh oregano or 1 teaspoon dried oregano
• 2-1/2 teaspoons pepper
• 1-1/2 teaspoons hot pepper sauce
• 8 ounces uncooked medium pasta shells
• 5 teaspoons minced fresh parsley

1. In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce.
2. Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.

ground beef, beef broth, tomatoes, spaghetti sauce, onions, celery, carrots, kidney beans, cannellini beans, fresh oregano, pepper, hot pepper, pasta shells, parsley

Taken from www.tasteofhome.com/recipes/hearty-pasta-fagioli/ (may not work)