1 pound ground beef
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
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 V-8 juice
1 T. white vinegar
1 ½ t. salt
1 t. oregano
1 t. basil
½ t. pepper
½ t. thyme
½ pound (1/2 package) ditali pasta
Brown ground beef in a large saucepan or pot over medium
heat. Drain off most of the fat. Add onion, celery, carrot and garlic, and
saute for 10 minutes. Add remaining
ingredients, except pasta, and simmer for 1 hour. About 50 minutes into simmer time, cook the pasta according to
package directions. Drain. Add the pasta to the pot of soup. Simmer for 5-10 minutes.