Pasta Fagioli Soup

Well, I'm not much for jumping on the band wagon and dieting at the beginning of the new year, but I do love recipes that call for lots of yummy healthy ingredients. And, since my hubby is trying to eat better, I made this recipe this week. He doesn't usually like soups unless it's a HEARTY soup...and this soup has sooo much yummy goodness in it! Loaded with veggies! Enjoy on a cold night

1 lb. ground beef (I bought a lean beef to make it healthier)
1 small onion, diced
1 large carrot, cut
3 stalks celery, chopped
2 cloves garlic, minced
2 (14.5) cans diced tomatoes
1 (15 oz.) kidney beans with liquid
1 (15 oz.) Great northern beans with liquid
1 (15 oz.) tomato sauce
1 (64 oz.) V-8 juice
1 Tbsp. white vinegar
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1/2 tsp. thyme
Ditalini pasta

Brown ground beef; drain and add onion, carrots, celery and garlic. Saute about 10 minutes. Add remaining ingredients, except the pasta and simmer for 1 hour. Fifty minutes into the simmer, boil the pasta until al dente. Drain and add to soup.

Recipe taken from: Neighbors-cooking with class cook book