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Pasta e Fagioli
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| 1 lb. | ground beef |
| 1 small | onion diced,, (1 cup) |
| 1 cup | julienned carrot |
| 1 cup | celery chopped |
| 2 cloves | garlic minced |
| 2 14.5 oz. cans | diced tomatoes |
| 1 15 oz. can | red kidney beans with juice |
| 1 15 oz. can | great northern beans with juice |
| 1 15 oz. can | tomato sauce |
| 1 12 oz. can | V-8 juice |
| 1 Tbs | white vinegar |
| 1 1/2 tsp | salt |
| 1 tsp | oregano |
| 1 tsp | basil |
| 1/2 tsp | pepper |
| 1/2 tsp | thyme |
| 1/2 lb. | ditali pasta |
Brown ground beef. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour. Cook pasta in separate pot and the add to the soup
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