Pasta e Fagioli (Pasta and Beans Soup)

One of my favorite soups! My favorite way to eat this soup is next to a nice italian salad.

2 lbs Ground Beef
1 Onion (or 1 1/2 tablespoons dried chopped onion flakes)
Salt and Pepper
1 tablespoon Garlic powder
5 Carrots, chopped
4 stalks Celery, chopped
2 (28 oz) cans diced Tomatoes, undrained
1 (16 oz) cans Red Kidney Beans, drained
1 (16 oz) can White Kidney Beans, drained
1 box (32 oz) Beef Stock
1 tablespoon Oregano
2 teaspoons Pepper
2 tablespoons Parsley
1 tablespoon Thyme
2 Bay leaves
2 teaspoons Tabasco sauce (at least- I add more to taste after cooking is complete)
1 (20 oz) jar Traditional spaghetti sauce
8 oz pasta (Ditalini is best)
Water

Brown beef in large stock pot with onion. Season with salt, pepper and garlic powder. Add all ingredients except pasta and water. Bring to boil, reduce heat and simmer for 2-3 hours. As soup reduces you will need to add a few cups of water to add to broth. During the last 30 minutes add pasta, turn heat to a slow boil and cook until tender. Remove bay leaves before serving.