Pasta E Fagioli - cooking recipe

Ingredients

1 lb ground beef
1 cup onion (diced)
1 cup carrot (julienned)
1 cup celery (minced)
2 garlic cloves (minced)
2 (14 1/2 ounce) cans canned diced tomatoes
15 ounces kidney beans (canned with liquid)
15 ounces great northern beans (canned with liquid)
1 (15 ounce) can tomato sauce
24 ounces v- 8 vegetable juice
1 tablespoon vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 lb ditali pasta

Preparation

In a large pot, brown the beef, and then drain the fat.
Add the onion, carrots, celery, and garlic, saute over med-low heat for about 10 minutes.
Add the remaining ingredients except pasta, Simmer for an hour.
About 50 minutes into the simmering, cook the pasta in a seperate pot until al dente, drain, and add to the soup.
Simmer another 5 to 10 minutes. Serve with your favorite bread and salad and enjoy.