Olive Garden Pasta e Fagioli

1lb. ground beef
1C thinly sliced carrots
1C thinly sliced celery
1C thinly sliced onions
2 cans diced tomatoes,undrained
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
4C beef stock
2 tsp. dried oregano
2 tsp. Tabasco sauce
2 C chunky marinara sauce
8 oz. ditalini pasta, cook as on package and drained

sautee beef until browned, drain off fat. Place beef in a large pot with vegetables, tomatoes, beans , stock, oregano, salt and pepper to taste, Tabasco,and sauce. Simmer for a few hours, so vegetables are tender. Add some pasta to each bowl, then soup. serve with grated cheese.