1 1/2 tsp. oil
1 lb. ground beef
1 medium onion, chopped
3 stalks of celery, diced
3-4 carrots, peeled and slivered
1 (24 oz.) can tomatoes, diced
1 c. red kidney beans
1 c. white kidney beans
44 oz. of beef stock
1 1/2 tsp. oregano
1 1/4 tsp. pepper
2 1/2 tsp. fresh parsley, chopped
3/4 tsp. Tabasco sauce
1 (24 oz.) jar spaghetti sauce
shell macaroni or other pasta

Saute beef in oil in large 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. Then, add beef stock, oregano, pepper, Tabasco, spaghetti sauce and pasta. Simmer until celery and carrots are tender - about 45 minutes.

Makes about 4 1/2 quarts of soup.