Pasta Fagoli

• 1 lb. ground beef, lean
• 1 c. onion, diced
• 1 c. carrot, julienned
• 1 c. celery, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 oz.) cans tomatoes, diced
• 1 (15 oz.) can red kidney beans, undrained
• 1 (15 oz.) cans great northern beans, undrained
• 1 (15 oz.) cans tomato sauce
• 1 (12 oz.) cans V-8 juice
• 1 Tbsp. white vinegar
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 1/2 lb. ditalini pasta

1. Brown beef in large stew pot.
2. Drain.
3. Add onion, carrot, celery and garlic.
4. Simmer 10 minutes.
5. Add remaining ingredients, except pasta.
6. Simmer 50 minutes, stirring occasionally.
7. In separate pan, put water on to boil.
8. Cook pasta 10 minutes.
9. Drain and add noodles to the soup, cook together 5 or more minutes to let the flavor blend into the pasta.

ground beef, onion, carrot, celery, garlic, tomatoes, red kidney beans, great northern beans, tomato sauce, white vinegar, salt, pepper, thyme, ditalini pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53170 (may not work)