Pasta E Fagioli

• 3 teaspoons Olive Oil
• 2 pounds Lean Ground Beef
• 2 cups Spanish Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Carrot, Peeled And Sliced Or Julienned
• 1-1/2 cup Celery, Sliced
• 48 ounces, weight Canned Tomatoes, Diced
• 15 ounces, weight Canned Kidney Beans, Drained
• 30 ounces, weight Canned Northern White Beans, Drained
• 3 teaspoons Ground Oregano
• 3 Tablespoons Fresh Parsley, Finely Chopped
• 1 teaspoon Salt, Or To Taste
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Tabasco (optional)
• 108 ounces, fluid Beef Broth
• 48 ounces, weight Prepared Spaghetti Sauce (I Prefer Prego Traditional)
• 8 ounces, weight Small Dry Pasta (ie, Shells, Macaroni)
• Freshly Grated Parmigiano-Reggiano Cheese For Garnish

1. In 10-quart stockpot, brown beef in olive oil. Add onion, garlic, carrot, celery and tomatoes. Simmer over medium heat for 10 minutes. Add all of the remaining ingredients (except parmesan cheese). Simmer over low-medium heat, stirring occasionally, for approximately 45 minutes or until carrots and pasta are tender (but don't overcook or pasta will get mushy). Garnish individual servings with parmesan cheese.

olive oil, ground beef, spanish onion, garlic, carrot, celery, tomatoes, kidney beans, white beans, ground oregano, fresh parsley, salt, ground black pepper, pasta

Taken from tastykitchen.com/recipes/soups/pasta-e-fagioli-2/ (may not work)