Pasta E Fagoli Soup AKA: Pasta Soup

Last weekend Mike & Sue Grunig and Steve & I were invited by Terry & Ellen Johnson to their cabin at Bear Lake. We had a great time playing games, eating gourmet food, watching movies, and just total relaxation. As usual I came home with some great recipes. When we got to the cabin Ellen had prepared this delicious soup for us. It is a copy of a soup served at the Olive Garden. It was delicious. I've made it several times now....I simply call it Pasta Soup.

Pasta E Fagoli Soup AKA: Pasta Soup
1 lb. ground beef
1 c. diced onion
1 c. carrot, julienne or coursely grated
1 c. chopped celery
2 cloves minced garlic
2 14.5 oz. cans diced tomatoes
1 15 oz. can kidney beans w/liquid
1 15 oz. can Great Northern beans w/liquid
1 12 oz. can V8 juice
1 T. vinegar
1 1/2 t. salt
1 t. oregano
1 t. basil
1/2 t. pepper
1/2 t. thyme
1/2 lb. elbow pasta
Brown beef. Drain and add onion, carrot, celery & garlic. Saute for 10 minutes. Add remaining ingredients EXCEPT the pasta. Simmer 1 hour. Cook pasta until slightly tender but still firm. Add pasta to soup after soup has simmered just at serving time or add to individual serving bowls and then stir in the soup.