Here is the recipe for Pasta e Figioli - VERY GOOD! FREEZES WELL also.
2# ground beef
1 T. olive oil
1-1/2 cups onions, chopped
2 cups carrots, sliced thin
2 cups celery, diced
1-28 oz. can diced tomatoes
2 cups canned red kidney beans
2 cups canned white kidney beans
2-48 oz cans beef broth
1 T. oregano
2 tsp. pepper
1-1/2 tsp. tabasco sauce
3-16 oz jars of spaghetti sauce
8 oz shell pasta
1 T + 2 tsp. chopped fresh parsley
1) Saute the beef in the oil in a 10 qt. pot until the beef starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
2) Drain and rinse the beans and add to the pot. Also add the beef broth,oregano, pepper, tabasco sauce, spaghetti sauce and pasta.
3) Add the chopped parsley. Simmer until the celery and carrots are tender, about 45 minutes. Ladle the soup into bowls.
Serves 10