Pasta e Fagioli

This is pretty close to the Olive Garden version. MMM! *update Feb. 25/12: try using only V8 instead of canned tomatoes to see if the metallic taste isn't there.*

1 lb ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 x 14.5-ounce cans diced tomatoes
1 x 15-ounce can red kidney beans
1 x 15-ounce can great northern beans
1 x 15-ounce can tomato sauce
1 x 12-ounce can V8 juice
1 Tbsp 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) ditali pasta

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 and saute for 10 minutes.

Add remaining ingredients, except pasta, and simmer for 1 hour.

About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

Add the pasta to each individual bowl before serving.

Serves 8.

Notes:
The recipe I have says to include the liquid from the canned beans in the soup. How gross is that! I drain and rinse the beans before I use them and added some water and extra tomato based sauce instead.