Pasta Fagioli

• 2 c. small pipette pasta (or other small pasta)
• 1 lb. lean ground beef
• 1 c. chopped onion
• 1 T minced garlic
• 1 c. sliced celery
• 1 c. diced carrots
• 1 29 oz. can Italian diced tomatoes
• 1 15 oz. can white beans (cannelini), rinsed and drained
• 1 15 oz. can pinto beans, rinsed ad drained
• 1 15 oz. can tomato sauce
• 2 5.5 oz cans V-8 juice
• 6 c. beef stock
• 2 T white or rice vinegar
• 1 t dried thyme leaves
• 1 t ground pepper
• 1 t dried basil
• 2 t dried oregano
• 1-2 c shredded Parmesan cheese

1. Cook pasta al dente and set aside.
2. While pasta is cooking, brown ground beef in Dutch oven. When almost done, add the onion, garlic, celery and carrots. Stir and cook for about 5 minutes.
3. Add all of the remaining ingredients (except pasta), stir, cover and simmer for approximately 45 minutes. Stir in pasta and simmer for 15 minutes longer or until ready to serve.
4. Sprinkle Parmesan cheese over each bowl of soup (except Dad's). This is even better the next day!

pasta, lean ground beef, onion, t, celery, carrots, italian diced tomatoes, white beans, pinto beans, tomato sauce, beef stock, t, thyme, ground pepper, basil, oregano, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-fagioli-52998711 (may not work)