2 tsp. olive oil
1 lb. ground beef
1 large onion, chopped
2 c. carrots, diced
1 tsp. black pepper
1 tsp. Tabasco sauce
2 tsp. dried oregano flakes
2 tbsp dried parsley
1/2 c. beef bouillon granules (yes 1/2 c. granules)
2 c. celery, diced
4 oz. macaroni or small shells
5 c. water, divided
28 oz. jar "Ragu Chunky Garden Style - Tomato, Garlic & Onion"
28 oz. jar "Ragu Chunky Garden Style- Mushrooms & Green Pepper"
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can white kidney beans, drained and rinsed
5 c. water, divided

Add bouillon granules to 1 cup water and set aside to dissolve. Heat oil in large soup pot over medium-high heat. Sauté beef, stirring to break up slightly, until beef loses pink color. Add 2 cups of water, onion, carrots and celery and simmer 10 minutes. Stir bouillon mixture, oregano, black pepper, parsley, Tabasco and Ragu into pot. Simmer 10 minutes. Add 2 cups of water (or enough to reach desired consistency) stir and simmer about 40 minutes (until carrots and celery are done). Cook, drain, and rinse pasta while soup simmers. Stir in beans and pasta just before serving.

Makes about 12 large servings. Change flavor by changing type of spaghetti sauce used.