Olive Garden Pasta E Fagioli

1 lb beef,Ground
1 sm onion,diced (1 cup)
1 lg carrot,julienned (1 cup)
3 stalks celery,chopped (1
-cup)
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 1/2 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1/2 lb ditali pasta,(1/2 pkg.)
1. Brown the ground beef in a large saucepan or pot over medium
heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into simmer time, 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,
or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
Serves 8.