Pasta e Fagoli

Yet another Olive Garden soup for you...Can you tell I love the place?

1 lb. ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks of 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. oregano
1 t. basil
1/2 t. pepper
1/2 t. thyme
1/2 lb. ditali pasta (the little circle ones. ie: shrimp salad, etc.)

Brown the ground beef in a large saucepan over medium heat. Drain off most of the fat. Add the onion, carrot, celery, and garlic and saute for 10 minutes. Add the remaining ingredients, except pasta, and simmer for 1 hour. About 50 minutes into the simmer time, cook the pasta until it is al dente, or slightly tough. Drain. Add the pasta to the large pot and simmer for about 5-10 minutes. Serve.