PASTA E FAGOLI

My Nana Ortenzi used to make this wonderful soup. So I made my version of it. OK Ortenzi /Ordille cousins...what do you think??? Is it right?

PASTA E FAGOLI

3 teaspoons oil

2 lbs ground beef or Italian sausage (or a mixture of both)

1 1/2 cups  carrots, chopped                      

1 1/2 cups   onions, chopped

5 stalks celery, diced

48 ounces diced canned tomatoes

2 14 oz cans red kidney beans

2 14 oz cans white cannelli beans

8 cups beef stock

3 teaspoons oregano

2 1/2 teaspoons pepper 

3 teaspoons Italian seasoning                                                 

5 tablespoons fresh parsley, chopped

1 1/2 teaspoons Tabasco sauce (more or less to taste)

48 ounces tomato sauce

8 ounces dry small elbow macaroni

Directions:

1. Sauté meat in oil in large 10 quart pot until beef  browns. Drain.
2. Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
3. Drain and rinse beans and add to pot along with beef stock, oregano, Italian seasoning, pepper, Tabasco, sauce and pasta .
4. Simmer until celery and carrots are tender, about 45 minutes.
5. Serve, topped with fresh parmesan   
6. NOTES : Makes 10 quarts! Just cut the recipe down for smaller batches or FREEZE for later or SHARE with friends. Serve with crusty Italian bread and a salad!