Pasta e Fagioli

1 lb ground beef
1 small onion, diced
2 large carrots, julienned
3 stalks celery, chopped
2 cloves garlic, minced
1 15oz can red kidney beans with liquid
1 15oz can cannellini (white kidney) beans with liquid
1 15oz can tomato sauce
1 46oz can V8 juice
1 tbsp white vinegar
1.5 tsp salt
1 tsp oregano
1 tsp basil
0.5 tsp pepper
0.5 tsp thyme
o.5 tsp parsley
0.5 lb pasta

• Brown the ground beef in a large pot over medium heat.
• Drain most of the fat.
• Add onion, carrot, celery, and garlic.
• Saute for about 10 minutes.
• Add remaining ingredients, except the pasta.
• Simmer for 1 hour.
• When soup is almost done simmering, cook the pasta until al dente and drain.
• Add pasta to the pot of soup.*
• Simmer for 5-10 minutes more.
• Serve and Enjoy.

• *If you know that there will be leftovers, I recommend adding the pasta as needed or else the noodles are super soggy the next day.

Based on the recipe found here.