Healthier Olive Garden Pasta E Fagioli Soup

• 1 lb ground turkey breast
• 2 small onions, diced (1 cup)
• 2 large carrots, julienned (1 cup)
• 3 stalks celery, chopped (1 cup)
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (15 ounce) can red kidney beans (with liquid)
• 1 (15 ounce) can great northern beans (with liquid)
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can V8 vegetable juice
• 1 tablespoon white vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 0.5 (1/2 lb) package ditali pasta

1. Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup.
6. Simmer for 5-10 minutes and serve.
7. ***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!

ground turkey, onions, carrots, stalks celery, garlic, tomatoes, red kidney beans, great northern beans, tomato sauce, vegetable juice, white vinegar, salt, oregano, basil, pepper, thyme, pasta

Taken from www.food.com/recipe/healthier-olive-garden-pasta-e-fagioli-soup-188274 (may not work)