Olive Garden Pasta E Fagioli

• 1 lb extra lean ground beef (7% fat)
• 1 small onion, diced (1 cup)
• 1 large carrot, 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, undrained
• 1 (15 ounce) can great northern beans, undrained
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can V8 vegetable juice
• 1 tablespoon white vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 lb ditali pasta, cooked and drained

1. Brown ground beef in large saucepan or soup pot. Drain.
2. Add onion, carrot, celery, and garlic.
3. Simmer 10 minutes, then add remaining ingredients except pasta.
4. Simmer 1 hour.
5. Add cooked pasta.
6. Simmer 5 minutes, then serve!

extra lean ground beef, onion, carrot, stalks celery, garlic, tomatoes, red kidney beans, great northern beans, tomato sauce, vegetable juice, white vinegar, salt, oregano, basil, pepper, thyme, ditali pasta

Taken from www.food.com/recipe/olive-garden-pasta-e-fagioli-181769 (may not work)