"Just Like" Olive Garden's Pasta Fagioli Soup

From: Michelle, adapted     Serves: 6-8
Ingredients:

• 1 pound ground beef
• 1/2 cup diced onion
• 1 cup matchstick carrots
• 1 cup diced celery
• 28 ounces petite diced tomatoes
• 15 ounces canned light red kidney beans
• 15 ounces canned cannellini (white kidney) beans
• 29 ounces canned beef broth
• 1 1/2 teaspoons dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon tabasco sauce
• 26 ounces spaghetti sauce
• 1 1/2 teaspoons dried parsley
• 1 cup dry small shell pasta

Directions:

1. Saute beef in large 10-quart pot until beef starts to brown.
2. Add onion, carrots, celery and tomatoes and simmer for 10 minutes. Add (drained and rinsed) beans, beef stock, oregano, pepper, Tabasco sauce, spaghetti sauce and parsley. Simmer over medium-low heat 30 minutes, stirring occasionally.
3. Add noodles and simmer another 15 minutes, stirring occasionally.

My Notes:

1. Original recipe - INGREDIENTS:  2 pounds ground beef, 1 1/2 cups chopped onion, 1 3/4 cups slivered carrots, 1 3/4 cups diced celery, 48 ounces canned petite diced tomatoes, 2 cups cooked red kidney beans, 2 cups cooked white (kidney) beans, 88 ounces beef stock (5 1/2 cups broth), 3 teaspoons oregano, 2 1/2 teaspoons pepper, 1 1/2 teaspoons Tabasco sauce, 48 ounces spaghetti sauce, 5 teaspoon fresh chopped parsley, 8 ounces dry shell or macaroni pasta; DIRECTIONS:  Saute beef in large 10-quart pot until beef starts to brown.  Add onion, carrots, celery and tomatoes and simmer for 10 minutes. Add (drained and rinsed) beans, beef stock, oregano, pepper, Tabasco sauce, spaghetti sauce, parsley and noodles. Simmer until celery and carrots are tender (about 45 minutes).
2. I'm sure this recipe can be adapted for a slow cooker.  I'll update when I tackle it.