Simple Pasta e Fagioli

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 10

3 teaspoons vegetable oil
2 pounds ground beef
10 ounces chopped onion
12 ounces matchstick carrots
12 ounces diced celery
28 ounces tomatoes,  canned and diced
2 can cooked red kidney beans
2 cans cooked White kidney beans
64 ounces beef stock
3 teaspoons oregano
2 and 1/2 teaspoons pepper
2 sprigs fresh rosemary (remove after simmering)
2 sprigs fresh thyme (remove after simmering)
1 and 1/2 teaspoons Tabasco sauce (optional)
Large jar marinara sauce (I used Kirkland)
1 small jar spaghetti sauce (I used All Natural Prego)
8 ounces dry pasta shell macaroni (I used ditalini)

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, sprigs of rosemary and thyme, Tabasco, marinara sauce and spaghetti sauce. Cook pasta separate and leave very very al dente because pasta will continue to cook when added to soup. Add the pasta and matchstick carrots to the soup. Simmer until celery and carrots are tender, about 45 minutes. This recipe makes a very large pot but you can always freeze some.