Olive Garden Pasta e Fagioli

1 pound ground beef
1 small onion, diced
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 T white vinegar
1-1/2 t. salt
1 t. dried oregano
1 t. basil
1/2 t. black pepper
1/2 t. dried thyme
1/2 pound (1/2 package) dintalini pasta

Brown the ground beef in a large saucepan over medium heat.  Drain off most of the fat.

Add carrots, celery, onion, garlic and sauté for 10 minutes

Add remaining ingredients EXCEPT THE PASTA.  Simmer for 1 hour.

About 50 minutes into the simmering, bring to boil 2 quarts of water and add the pasta.  BOIL FOR ONLY 10 MINUTES, UNTIL AL DENTE STAGE IS ACHIEVED (slightly tough).  Drain

Add the pasta to the large pot of soup. Simmer for 10 minutes and serve.

Serves 8