Olive Garden Pasta e Fagioli

• 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-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 tablespoon white vinegar
• 1 ½ teaspoons salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• ½ pound (½ pkg.) ditalini pasta

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 the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until the pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.

Serves 8

SOURCE: Todd Wilbur via Top Secret Recipes