Pasta Fagioli Soup

• 1 lb ground beef
• 1 cup diced onion
• 1 cup julienne carrot
• 1 cup chopped celery
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes, un-drained
• 15 ounces red kidney beans, un-drained
• 15 ounces great northern beans, un-drained
• 12 ounces V8 vegetable juice
• 1 tablespoon vinegar
• 1 12 teaspoons sea salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 12 teaspoon pepper
• 12 teaspoon dried thyme
• 12 lb ditali pasta

1. Brown ground beef in a large stockpot.
2. Drain off drippings.
3. To browned beef, add onions, carrots, celery and garlic.
4. Saute for 10 minutes.
5. Add remaining ingredients, except pasta, and stir well.
6. Simmer covered for 1 hour.
7. About 50 minutes into cooking time, cook pasta in a separate saucepan, according to the directions on the package.
8. Add drained pasta to the large pot of soup.
9. Simmer for 5-10 minutes and serve is tender.

ground beef, onion, julienne carrot, celery, garlic, tomatoes, red kidney beans, beans, vegetable juice, vinegar, salt, oregano, basil, pepper, thyme, pasta

Taken from www.food.com/recipe/pasta-fagioli-soup-198662 (may not work)