Pasta e Fagioli

Pasta e Fagioli

1 1/2 pounds ground chuck

1 small onion, diced
2 large carrots, julienned
3 stalks celery, chopped
2 cloves garlic, minced
2 14.5 ounce cans diced tomatoes
1 15 ounce can dark red kidney beans, with liquid
1 15 ounce can great northern beans or cannellini beans, with liquid
12 ounces V-8® vegetable juice
1 cans low sodium beef broth, depends on how thick you like your soup (1 to 2)
1 tablespoon white vinegar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
6 ounces ditalini pasta

Brown the ground beef in a large saucepan over medium high heat. Drain off most of the fat. Turn heat down to medium; add onions, carrots, celery and garlic; saute for 10 minutes. In the meantime, put all remaining ingredients except pasta in a crock pot and turn to high heat. When meat and vegetables have cooked 10 minutes, add to crock pot; cover and cook for 4 hours on high or at low heat for 8. Thirty minutes before serving, stir in pasta. Cook till done.

Alternate cooking directions:
Prepare ground beef and vegetables as directed. Put the remaining ingredients except pasta into a soup pot and bring to a boil. Add beef mixture, lower heat and simmer 2 to 3 hours. Add pasta about 15 minutes before serving; cook till done.