Olive Garden's Pasta E Fagioli

1 pound ground beef
1 small onion diced-1 cup
1 large carrot julienned-1 cup
3 stalks celery chopped-1 cup
2 cloves garlic minced
2 cans diced tomatoes - 14 1/2 ounce ea
1 can red kidney beans - 15 oz with liquid
1 can great northern beans - 15 oz with liquid
1 can tomato sauce-15 oz
1 can V-8 juice - 12 oz
1 tablespoon white vinegar
1-1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon thyme
1/2 pound ditali pasta - 1/2 pkg


Brown the ground beef in a large saucepan medium heat. Drain off fat. Add
onion, carrot, celery and garlic and saute for 10 minutes. Add remaining
ingredients, except pasta, and simmer for 45-50 minutes.

Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook
for 10 minutes or just until pasta is al dente. Drain.

Add the pasta to the soup. Simmer for 5 to 10 minutes and serve