Olive Garden- Pasta e Fagioli

1 lb. ground beef
1 small onion, diced (1 cup)
1 lg. carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced (or 1/4 t powdered)
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can red kidney beans (w/ liquid)
1 (15oz) can great northern beans (w/ liquid)
1 (15oz) can tomato sauce (w/liquid)

1 (12 oz) can V-8 juice (I use the whole can)
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 pound (1-2 pkgs) ditali pasta. (They look like very short macaroni with NO curve.)

1.) Brown the beef
2.) Add onion, carrots, celery and garlic. Saute for 10 minutes
3.) Add remaining ingredients, except pasta, and simmer for one hour
4.) About 50 minutes into simmering, cook the pasta in boiling water. Cook for 10 minutes or until pasta is al dente, or slightly touch. Drain.
5.) Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Tastes exactly like the real thing! Very yummy!