Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      cans          diced tomatoes -- (14.5 ounce)
   1      can           red kidney beans (with liquid) -- (15 ounce)
   1      can           great northern beans (with liquid) -- (15 ounce)
   1      can           tomato sauce -- (15 ounce)
   1      can           V-8 juice -- (12 ounce)
   1      tablespoon    white vinegar
   1 1/2  teaspoons     salt
   1      teaspoon      oregano
   1      teaspoon      basil
     1/2  teaspoon      pepper
     1/2  teaspoon      thyme
     1/2  pound         ditali pasta -- (1/2 pkg.)

Preparation:

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 sauté 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 1/2 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.