Olive Garden Pasta Fagoli (Tiffani)

1 TBL  Olive oil

1 TBL  Garlic, chopped

1.5 C.  Onion, chopped  

1.5 C.  Celery, chopped  

2 C.  Carrots, slivered (or chopped)

2 C. cooked Hamburger

28 oz. can Diced Tomatoes

28 oz. can Spaghetti Sauce (Hunts or other)

6 oz. can Tomato Paste

8 C. Beef Broth

15 oz. can Kidney Beans (undrained)

15 oz. can Great Northern White Beans (undrained)

2 tsp. Italian Oregano, dried

2 tsp. Italian Seasoning
1.5 tsp. Black pepper

1 TBL Dried Parsley

3/4 tsp. Tabasco sauce (original red)

1/4 tsp. crushed red pepper

2 C. small pasta

Preparation

Heat oil in large sauce pan.  Add garlic and onion and saute for 2 minutes together.  Add celery and carrots and continue to cook until onions are almost clear.  Add cooked ground beef and cook to blend flavors.  Transfer to 6 qt. Crock Pot.

Add remaining ingredients and spices to crock pot, except pasta.  Cook on low heat for 4-6 hours.  30 minutes prior to serving, cook the pasta "al dente" and add to the soup.  

Makes about 5.5 quarts (8-10 dinner servings; 12-16 appetizer servings)