ISO: Canning Pasta Fagioli ??

I recently found this recipe for Pasta Fagioli and wonder if it can SAFELY be canned. The recipe makes 9 quarts.

2 lbs ground beef
1 1/2 cups chopped onion
1 3/4 cups thin sliced carrot
1 3/4 cups diced celery
48 oz canned diced tomatoes
2 cups cooked red kidney beans, drained & rinsed
2 cups cooked white kidney beans, drained & rinsed
80 oz beef srock
3 tsp oregano
2 tsp pepper
5 tsp chopped parsley
1 1/2 tsp Tobasco sauce
48 oz spaghetti sauce
8 oz dry shell macaroni

Brown and drain beef, add veggies, simmer 10 min. Add everything else, simmer til carrots are tender about 45 minutes.

OK, Now if I used 1/2 way cooked beans, left out the pasta, and just heated until hot all the way through, then put it into hot quart jars and pressured 90 or more minutes at 10 lbs, would this be a SAFE recipe for canning??

I think without the pasta, cook and add that when the soup is served, that it should be ok. Then it just a veggie soup. Thanks for your opinion, Lee