1 pound ground beef
1 Cup onion, diced
1 Cup of carrot, julienned
1 Cup celery, chopped (3 stalks)
2 Cloves garlic, minced
2 14.5 ounce cans diced tomatoes
1 15 ounce can red kidney beans (with liquid)
1 15 ounce can great northern beans (with liquid)
1 15 ounce can tomato sauce
1 12 ounce can V8 juice
1 Tablespoon white vinegar
1 1/2 Teaspoons salt
1 Teaspoon oregano
1 Teaspoon basil
1/2 Teaspoon pepper
1/2 Teaspoon thyme
1/2 lb (1/2 pkg.) ditali pasta
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat. Add onion, carrot, celery and garlic to the pan and sauté for 10 minutes. Add remaining ingredients except pasta and simmer for 1 hour. About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat then cook for 10 minutes or just until pasta is al dente or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes or more and serve.
