Pasta Fagioli Soup

• 1 pound Ground Beef
• 1 whole Onion, Chopped
• 1 cup Slivered Carrot
• 1 cup Chopped Celery
• 30 ounces, weight Diced, Fire Roasted, Canned Tomatoes, With Italian Seasoning, Undrained
• 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
• 15 ounces, weight Canned Kidney Beans, Drained And Rinsed
• 60 ounces, fluid Beef Broth
• 2 teaspoons Italian Seasoning
• 2 teaspoons Dried Parsley Flakes
• 24 ounces, weight Spaghetti Sauce (use Your Favorite Variety)
• 1 whole Parmesan Rind (optional)
• 6 ounces, weight Small Pasta Shells
• Hot Sauce, to taste
• Salt And Pepper, to taste

1. Saute the ground beef in a large soup pot over medium heat. Cook until meat is brown and cooked through then drain any excess grease. Add the onion, carrots, and celery to the pot and saute until they start to soften, about 10 minutes. Add the tomatoes, beans, broth, Italian seasoning, parsley, spaghetti sauce, and Parmesan rind. Stir to combine. Bring to a simmer. Add in the dry pasta and allow to simmer until the pasta is cooked through, according to package instructions.
2. Taste for seasoning and adjust with salt, pepper and hot sauce.

ground beef, onion, carrot, celery, tomatoes, beans, kidney beans, italian seasoning, parsley flakes, parmesan rind, pasta shells, hot sauce, salt

Taken from tastykitchen.com/recipes/soups/pasta-fagioli-soup-3/ (may not work)