Pasta E Fagioli Soup With Ground Beef And Spinach - cooking recipe

Ingredients

2 lbs lean ground beef
2 medium onions, chopped
2 -3 tablespoons minced fresh garlic
2 large celery ribs, finely diced
1 tablespoon dried oregano (or to taste)
1 tablespoon dried chili pepper flakes (or to taste)
1/2 cup grated parmesan cheese (can use more!)
3 large carrots, peeled and sliced
2 (28 ounce) cans diced tomatoes (undrained)
1 (14 ounce) can red kidney beans, drained
10 cups beef broth
1 (14 ounce) can white kidney beans, drained
2 tablespoons chopped fresh parsley
5 cups pasta sauce (use your own favorite brand)
1 (10 ounce) box frozen spinach (can use 2 boxes)
8 ounces small shell pasta
seasoning salt (or use white salt)
pepper
Tabasco sauce (to taste) (optional)

Preparation

In a large pot (use a 10-quart pot for this) cook the ground beef with onion, garlic, celery, oregano and dried chili flakes until the beef is well browned; drain fat, then add in 1/2 cup Parmesan cheese along will all remaining ingredients except the shell pasta, spinach and the Tabasco; bring to a boil and simmer UNCOVERED overlow heat for about 1-1/2 hours (or more).
Add in the spinach and shell pasta about the last 15 minutes of cooking and continue to simmer over low heat until the pasta is cooked.
Season with salt and pepper and Tabasco (if using).
Ladle into bowls and top with more Parmesan cheese.