Pasta e Fagioli

1 lb. ground beef

1 small onion diced fine (1 cup)

3 stalks celery chopped (1 cup)

3 carrots grated (1 cup)

3 cloves garlic minced fine

2 (14.5oz) cans diced tomatoes with juice

1 (15oz) can tomato sauce
12 oz. V-8 vegetable juice blend

1 T white wine vinegar

1 can cannellini beans (white kidney beans) drained & rinsed

1 can kidney beans, drained and rinsed

1 1/2 tsp dried oregano

1/2 tsp dried thyme

1 1/2 tsp salt

2 cans water (use the tomato sauce & diced tomato cans)

1/2 lb (1/2 box) ditalini pasta

In a large dutch oven or soup pot brown the beef. Drain off any excess fat. Add the onions, carrots, celery and garlic. Saute' vegetables for about 10 minutes or until the vegetables are starting to soften. Add everything EXCEPT the pasta to the pot. Stir well, bring to a boil, reduce to simmer and cook for 1 hour, stirring 2-3 times during the cooking process. 

Cook pasta according to package directions. Drain & reserve/

Put about 1/3 cup cooked pasta in each bowl and ladle hot soup over top. Serve with grated parmesan cheese.