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Pasta fagioli
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| 1 small | onion, diced |
| 1 large | carrot, julienned |
| 3 stalks | celery, chopped |
| 2 cloves | garlic, minced |
| 2 14 oz cans | diced tomatoes |
| 1 15 oz can | kidney beans |
| 1 15 oz can | great northern beans |
| 1 15 oz can | tomato sauce |
| 1 12 oz can | V-8 juice |
| 1 Tbs | whir vinegar |
| 1.5 tsp | salt |
| 1 tsp | oregano |
| 1 tsp | basil |
| 1/2 tsp | pepper |
| 1/2 tsp | thyme |
| 1/2 lb | detali pasta |
Sauté onion, garlic, carrot and celery for 10 min
Add remaining ingredients, except pasta, and simmer for 1 hr.
About 50 min into simmer time, cool the pasta.
Add pasta to pot of soup.
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