Pasta Fagioli

Ingredients

• 2 pounds ground beef
• 6 cans (14-1/2 ounces each) beef broth
• 2 cans (28 ounces each) diced tomatoes, undrained
• 2 jars (26 ounces each) spaghetti sauce
• 3 large onions, chopped
• 8 celery ribs, diced
• 3 medium carrots, sliced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3 teaspoons minced fresh oregano or 1 teaspoon dried oregano
• 2-1/2 teaspoons pepper
• 1-1/2 teaspoons hot pepper sauce
• 8 ounces uncooked medium pasta shells
• 5 teaspoons minced fresh parsley

Directions

1. In a sizable stockpot, brown the beef over medium heat until it’s no longer pink, which typically takes 5-7 minutes. Crumble the beef and drain off any excess grease. Next, add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper, and pepper sauce.
2. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 30 minutes. After that, add the pasta and parsley, and continue to simmer, covered, until the pasta is tender, usually for 10-14 minutes. Enjoy your hearty and flavorful soup!