Pasta and Bean Soup

3 teaspoon oil
2 pound ground beef
12 ounce onion chopped
14 ounce carrots slivered
14 ounce celery diced
48 ounce tomatoes canned, diced
2 cup red kidney beans
2 cup white kidney beans
88 ounce beef stock
3 teaspoon oregano
2 1/2 teaspoon pepper
5 teaspoon parsley fresh chopped
1 1/2 teaspoon tabasco sauce
48 ounce spaghetti sauce
Shell macaroni or other


Sauté beef in oil in large 10-quart pot until beef 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, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, for about 45 minutes.