Pasta E Fagioli

• 1 pound Ground Beef
• 1 whole Carrot, Sliced
• 3 stalks Celery, Chopped
• 1/2 whole Onion, Chopped
• 2 cans (14.5 Oz. Can) Diced Tomatoes With Juice
• 1 carton (26 Oz. Can) Beef Stock
• 8 ounces, weight Small Pasta
• 1-1/2 Tablespoon Dried Oregano
• 1-1/2 Tablespoon Dried Parsley
• 3 Tablespoons Hot Sauce
• 1 can (16 Oz. Can) White Kidney Beans, Drained And Rinsed
• 1 can (16 Oz. Can) Red Kidney Beans, Drained And Rinsed
• 1 jar (24 Oz. Jar) Spaghetti Sauce
• 1 teaspoon Black Pepper

1. In a large stock pot, start browning your meat. Once it starts to brown, add your carrots, celery, and onion. Continue to cook for a few minutes to soften the veggies a bit and brown the meat the rest of the way.
2. Add the tomatoes with their juice and continue to simmer for 10 minutes.
3. After ten minutes, add the remaining ingredients: beef stock, noodles, parsley, oregano, hot sauce, white kidney beans, red kidney beans, spaghetti sauce, and black pepper. Stir to combine. Let simmer for 45 minutes, or until carrots are soft.

ground beef, carrot, stalks celery, onion, tomatoes, stock, pasta, oregano, parsley, hot sauce, beans, kidney beans, black pepper

Taken from tastykitchen.com/recipes/soups/pasta-e-fagioli-4/ (may not work)