Pasta E Fagioli

• 1 lb ground beef
• 1 cup onion (diced)
• 1 cup carrot (julienned)
• 1 cup celery (minced)
• 2 garlic cloves (minced)
• 2 (14 1/2 ounce) cans canned diced tomatoes
• 15 ounces kidney beans (canned with liquid)
• 15 ounces great northern beans (canned with liquid)
• 1 (15 ounce) can tomato sauce
• 24 ounces v- 8 vegetable juice
• 1 tablespoon vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 lb ditali pasta

1. In a large pot, brown the beef, and then drain the fat.
2. Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
3. Add the remaining ingredients except pasta, Simmer for an hour.
4. About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
5. Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.

ground beef, onion, carrot, celery, garlic, tomatoes, kidney beans, beans, tomato sauce, vegetable juice, vinegar, salt, oregano, basil, pepper, thyme, ditali pasta

Taken from www.food.com/recipe/pasta-e-fagioli-352959 (may not work)