Pasta e Fagioli

1-1/2  teaspoons		vegetable oil
8  ounces		chopped onion
8  ounces		slivered carrots
8  ounces		chopped celery
24  ounces		canned diced tomatoes
1  cup		red kidney beans ( or one small can )
1  cup		white kidney beans ( or one small can )
44  ounces		beef stock
1-1/2  teaspoons		oregano
1-1/4  teaspoons		pepper
2-1/2  teaspoons		chopped parsley
1  teaspoon		tabasco sauce
24  ounces		marinara sauce
4  ounces		dry pasta shells or other small pasta
1  lb.		93% lean ground beef

Tip: Click on the ingredient links to learn the nutritional information for all the Pasta e Fagioli ingredients. The serving size for any ingredient in Pasta e Fagioli may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Sautee beef in oil in a large 10 qt. pot until it starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, tabasco, marinara and pasta. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.
If you want to freeze this soup it is best not to add pasta. Cook pasta separately and add as you serve.