8ounces small shell macaroni (or other small dried pasta shape)
5teaspoons chopped fresh parsley
Cook the beef in the oil in a large stockpot, breaking it up until it starts to brown. Add the onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
Add the beans, beef broth, oregano, pepper, Tabasco, and marinara sauce. Simmer until celery and carrots are tender, about 45 minutes. Add the pasta and simmer until it’s cooked.
Stir in the parsley before serving.
This makes 9 quarts of soup. Just cut the recipe in half for smaller family needs!If you want to freeze this soup, don’t add the pasta. Cooked pasta doesn’t freeze very well. You can always cook some fresh pasta and stir it in when you are ready to serve.