---------- Recipe via Meal-Master (tm) v8.03
       Title: Pasta E' Fagioli
  Categories: Soups, Italian, Vegetables
       Yield: 8 servings
       3 ts Oil
       2 lb Ground beef
      12 oz Chopped onion
      14 oz Slivered carrots
      14 oz Diced celery
   1 1/2 qt Tomatoes; (diced-canned)
      30 oz Can of red kidney beans
      48 oz Jar white kidney beans
   1 3/4 qt Beef stock
       3 ts Oregano
   2 1/2 ts Pepper (black)
       5 ts Parsley (fresh chopped)
   1 1/2 ts Tabasco sauce
   1 1/2 qt Spaghetti sauce
            Shell macaroni *
   *elbow macaroni noodles (as much as you like) Saute
   beef in oil i 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 pot. Also add beef stock oregano, pepper,
   Tabasco, spaghetti sauce, and cooked noodles.  Simmer
   until celery and carrots are tender ---about 45
   minutes (Makes 9 quarts of soup) I found it took a
   little longer to cook and be prepared to feed the
   neighborhood and a large party of friends. Every one
   will like the soup!  Just makes alot.   Enjoy, Pat