Mock Pasta E Fagioli (from Olive Garden)

I know it's still summer, but these cool evenings made me think of soup!  I'm actually remembering to post it on the blog, too!  Looking forward to being back on a schedule.

-3 tsp. oil
-2 pounds ground beef
-14 ounces carrots, chopped
-14 ounces celery, chopped
-12 ounces onion, chopped
-48 ounces tomatoes; canned, diced
-2 cups cooked red kidney beans
-2 cups cooked white kidney beans
-88 ounces beef stock
-3 tsp. oregano
-2 and 1/2 tsp. pepper
-1 and 1/2 tsp. hot sauce
-48 ounces spaghetti sauce
- 8 ounces dry pasta

Directions:  Saute beef in oil in 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 the pot.  Also add beef stock, oregano, pepper, hot sauce and spaghetti sauce (and pasta).  Simmer until veggies are tender, about 45 minutes.  Makes about 9 quarts of soup! 

From freezer:  Reheat soup in crockpot or on stove.  Add pasta shells and cook until tender.  Garnish with Parmesan cheese.