Ingredients

1 pound ground beef
1 small onion - diced [1 cup]
1 large carrot - julienned [1 cup]
3 stalks celery - chopped [1 cup]
2 cloves garlic - minced
2 14.5 - oz cans diced tomatoes
1 15 - oz can red kidney beans - [with liquid]
1 15 - oz can great northern beans - [with liquid]
1 15 - oz can tomato sauce
1 12 - oz can V-8 juice
1 Tbsp white vinegar
1  tsp salt
1 tsp oregano
1 tsp basil
1 tsp pepper
1 tsp thyme
1 pkg pasta
 

Directions

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 salt 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 ? 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.