Pasta E Fagioli

1 lb. ground beef

1 small onion diced (or 1/8 c. dried onion)

1 large carrot, julienned (or 1/4 c. dried carrots)

3 stalks celery, chopped (or 6 Tbsp. dried celery_

2 cloves garlic, minced

2 (14.5 oz.) cans diced tomatoes

1 (15 oz.) can red kidney beans (with liquid) (or 1/2 c. dried beans)

1 (15 0z.) can great Northern beans (with liquid) (or 1/2 c. dried beans)

1 (15 oz.) can tomato sauce

2 (12 oz) can s V-8 juice

1 Tsp. white vinegar

1 1/2 tsp. salt

1 tsp. oregano

1 tsp. basil

1/2 tsp. pepper

1/2 tsp. thyme

1/2 lb. (1/2 pkg) ditalini pasta, or pasta shells 

Brown the ground beef in a large saucepan or pot over medium heat.  Drain off most of the fat.  Add onion, carrot, celery, and garlic;  saute for 10 minutes.  Add remaining ingredients.  Cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat for 10 minutes or until pasta is al dente, or slightly tough.  Drain.  Add the pasta to the large pot of soup. Simmer for 5 to 10 min.