Olive Garden Pasta Fajoli Soup

1 40 oz can clamato juice
1 lb lean beef (cooked),Ground
1 26 oz can pureed tomatoes
1 md onion (finely),Chopped
1 14 oz can consomme
4 stalks celery (chopped)
1 14 oz can water
4 carrots (thinly),Sliced
3 T chicken soup base
1 half a medium cabbage
-(shredded)
1 19 oz can kidney beans
1 19 oz can navy beans
1 t oregano
1 t basil
1/4 t hot paprika
1/4 t garlic powder
1 1/2 c corkscrew pasta (cooked)
1. Bring Clamato juice, tomatoes, consomme and rest of ingredients
from the first column to a boil. Simmer for half an hour. 2. Saute
ground beef until browned thoroughly and set aside. 3. Saute
vegetables (onion, celery, carrots and cabbage) until soft. Add to
soup and simmer for another half an hour. 4. Add kidney beans, navy
beans, cooked pasta and meat. Continue to simmer for another 20
minutes.