• 1 Tbl olive oil
• 2 lbs lean ground beef
• 4 large carrots, sliced thin
• 4 stalks celery, sliced thin
• 1 small yellow onion, chopped
• (3) 14.5 oz cans of diced tomatoes
• (2) 16 oz cans light red kidney beans
• (2) 16 oz cans great northern beans
• 8 cups beef broth
• (2) 26 oz cartons beef stock
• 1 Tbl Italian seasoning
• 2 tsp black pepper
• 5 Tbl fresh Italian parsley, chopped
• 2 tsp. Tabasco sauce
• (2) 26.5 oz cans spaghetti sauce
• 1 lb of dried piccolini pasta

Place oil and ground beef in large stew pot or kettle. Saute until beef is browned.

Add onions, celery, carrots and diced tomatoes. Don’t drain the tomatoes. Allow the meat and vegetables to simmer for about 10 minutes.

Drain and rinse all four cans of beans. Add them to the meat and vegetables in your pot.

Add the beef broth, beef stock, Italian seasoning, chopped parsley, Tabasco, pepper and spaghetti sauce.

At this point, bring your soup to a gentle boil. Reduce the heat and allow to simmer for several hours. This will allow the flavors to meld and your house will smell amazing!

15 minutes prior to serving, add the piccolini noodles (or the pasta of your choice) and continue cooking until the noodles are tender.