Pasta E Fagioli Soup

2 lbs. ground beef
1 large onion, chopped
1 lb carrots, chopped
6 stalks celery, chopped
2 - 28 oz cans diced tomatoes with juice
32 oz. beef stock or a quart of water plus 4 bouillon cubes or beef base
1 - 24 oz can spaghetti sauce
3 tsp. oregano
5 tsp. parsley
1 tsp. basil
1 tsp. thyme
2 tsp. pepper
1 tsp. salt
1 tsp. crushed garlic
1/4 c. sugar

8 oz. Ditalini pasta, uncooked
8 oz. frozen cut green beans

1 - 16 oz. can kidney beans,  undrained
1 - 16 oz. great northern beans, undrained

Brown beef in a skillet. Drain fat. Add beef to large stockpot with all other ingredients except pasta, frozen beans and canned beans. Bring to a boil and cook until vegetables are almost done. Add pasta and frozen green beans and cook until pasta is tender - about 10 minutes - stirring often so pasta does not stick to the bottom of the pan.

Add canned beans, undrained, and heat until warmed through.

You can garnish with Parmesan if desired.

Notes: This is a thick, hearty, delicious soup. This recipe would probably serve 16. A half recipe makes 6-8 servings. I like a little more broth in my soup and would add 1-2 cups additional beef stock or equivalent in water and bouillon. Ditalini (very short pasta tubes) can be difficult to find so you could substitute a smaller pasta, such as bowties.