Pasta e Fagioli (Olive Garden)

Cooking spray
1 lb. ground beef
1 small onion, diced
1/2 of a small 1 lb. bag of baby carrots, chopped
5 stalks of celery, diced
2 (14.5 oz.) cans of diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 (32 oz.) carton + 1 (14.5 oz.) can of beef broth (I also used an additional can of beef broth)
1 1/2 tsp oregano
1 1/4 tsp pepper
2 1/2 tsp fresh parsley, chopped (I used dry)
3/4 tsp tabasco sauce
1 jar (1 lb. 10 oz.) spaghetti sauce
1 cup dry small pasta (such as ditalini or elbow macaroni)
salt to taste

Brown ground beef in oil. Drain if necessary.
Add onion, carrot, celery and diced tomatoes. Simmer 10 minutes.
Add beans, beef broth, oregano, pepper, parsley, tabasco sauce and spaghetti sauce.
Simmer soup on low for about 30-45 minutes until carrots are almost tender.
Add pasta to pot and simmer on low for about 15-30 minutes until pasta is just shy of al dente. As the soup cools, the pasta will absorb the broth. You can cook the pasta separate and add it to the soup after the soup has cooled.

Minestrone

Ingredients
1.5 Tbsp. olive oil
2 cloves garlic, minced
1/2 onion, chopped
2 celery stalks, chopped
2 carrots, sliced
4 cups beef broth
1/2 cup water
1 (14oz)can petite diced tomatoes
1 cup canned great northern beans, drained
3/4 cup green beans, cut
1 cup green cabbage, rinsed and shredded
1 zucchinis, quartered and sliced
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. pepper
3/4 cup small pasta, such as ditalini
2 tablespoons grated Parmesan cheese for topping

In a large stock pot, over medium-low heat, heat olive oil and saute garlic and onions for 2 to 3 minutes. Add celery and carrots, saute for 3 to 5 minutes.
Add broth, water and tomatoes,green beans and zucchini, bring to boil, stirring frequently. Reduce heat to low and continue to cook for 10-12 minutes. Then add beans,pasta, cabbage, oregano, basil, salt and pepper. Simmer for 14 to 16 minutes. Season with additional salt and pepper if needed. Ladle soup into bowls and sprinkle with grated Parmesan cheese.