Pasta E Fagioli Soup

{UPDATED}
1 1/2 teaspoon Oil
1 pound Ground turkey or ground chuck
1/2 c Onion; chopped
1/2 c Carrots; slivered
1/2 c Celery; diced
28 ounces crushed tomatoes
1 can  Red Kidney beans, drained
1 can White Northern beans, drained
1 can chick peas, drained
32 ounces Beef stock
3 teaspoon Oregano
1 1/2 teaspoon Pepper
3 TBSP Parsley; (fresh, chopped)
2 teaspoon Tabasco sauce
1 box dry Ditaloni pasta

Directions:

 Sauté turkey in oil in large. Transfer to slow cooker and add onions, carrots, celery and tomatoes.  Drain and rinse beans and add to the pot. Also, add beef stock, oregano, pepper, Tabasco, and crushed tomatoes.  Cook on low for 3-4 hours.   Add chopped parsley right before serving.  Cook noodles right before serving and add to bowls of soup individually.  *To avoid noodles getting over cooked.
Top with Parmesan cheese and serve.