Pasta Fagioli Soup

2 Tsps. Olive Oil
5 oz. Chopped Onion
5 oz. Diced Celery
5 oz. Slivered Carrots
1 can (16 oz.) Diced Tomatoes
1 can Red Kidney Beans
1 can White Beans (any)
29 oz. Beef Stock
3/4 tsp. Pepper
1/4 tsp. Tabasco Sauce
1/2 to 2/3 box of Ditalini Pasta
2/3 lb. Ground Beef
16 oz. Spaghetti Sauce
1 to 1 1/2 tsp. Oregano
1 2/3 tsp. Chopped Parsley

Saute' ground beef in the olive oil until browned. Add onions, carrots, celery and tomatoes; simmer for about 20 minutes. Drain and rinse the beans then add to pot. Add beef stock, oregano, pepper, Tabasco sauce and spaghetti sauce. Simmer for 45 minutes or until the celery and carrots begin to get tender. Add the Ditalini and cook according to directions on box.

Yields 3 quarts.

NOTE: For more heat add 1/8 tsp. cayenne pepper