Olive Garden Pasta E Fagioli Soup

Okay. I know that Olive Garden is far from authentic Italian cuisine and some peeps prefer to stay far away from it (Lisa!!)...but, they have some grubilicious all-you-can-eat soup and salad...don't lie. So, here is one of their soups. I have made it and this is a pretty authentic Olive Garden recipe.

Ingredients:
3 t. Oil (veggie, canola, olive, etc.)
2 lb. ground beef
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. diced tomatoes, canned
2 c. cooked red kidney beans (I use canned, of course)
2 c. cooked white kidney beans (canned)
88 oz. beef stock
3 t. oregano
2 1/2 t. pepper
1 1/2 t. tabasco sauce
48 oz. jarred spaghetti sauce
8 oz. dry pasta shell macaroni; or other small pasta

1. Saute beef in oil in large 10 qt. 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 pasta. Simmer until celery and carrots are tender, about 45 minutes. This makes 9 QUARTS of soup- so unless you are feeding any entire army, cut it in half.