Someone's in the kitchen with Dinahhhh!

Last night, I made a pot of this soup that is similar to the Pasta e Fagioli served at Olive Garden. We had it as the beginning course, followed up with a lasagna and crescent rolls (brushed with butter and garlic powder - we didn't have breadsticks), but it's hearty enough to have as the main meal with some crusty bread. Yum!

Pasta e Fagioli

Ingredients
1 lb ground beef
1 cup onion, diced
1 cup carrot, julienned
1 cup celery, chopped
2 cloves garlic, minced
2 16 oz cans diced tomatoes
1 16 oz can red kidney beans (with liquid)
1 16 oz can great northern beans (with liquid)
2 8 oz cans tomato sauce
2 12 oz cans V-8 juice (less for thicker soup)
1 Tbsp vinegar or Worcestershire sauce
1 tsp oregano
1 tsp basil
3/4 tsp thyme
1/4 tsp cayenne pepper (more or less to taste)
salt and pepper to taste
1/2 lb Ditalini pasta (I found it in my regular grocery store, it looks like button macaroni)

Directions
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 minutes into the simmer time, cook the pasta in 1½ to 2 quarts of boiling water over high heat. Cook pasta for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes more and then serve.