Olive Garden Pasta e Fagioli

3 tsp oil
2 lbs ground beef
12 ounces onion, chopped
14 ounces carrots, sliced thinly
14 ounces celery, diced
48 ounces canned tomatoes, diced
2 cups cooked red kidney beans
10 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley, chopped
1 1/2 tsp. tobasco sauce
48 ounces spaghetti sauce
8 ounces shell macaroni dry pasta

Saute beef in oil and a large 10 quart pot until beef starts to brown.  Ad onions, carrots, clery and tomatoes and simmer for 10 minutes.

Drain and rinse beans then add to the pot.  Add the beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles.

Add chopped parsley.  Simmer until vegetables are tender (about 45 minutes)

Makes 9 quarts of soup