Ingredients

• 1 lb. ground beef
• 1 cup water
• 1 small onion, diced
• 1 large carrot, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 2-14.5 oz.cans diced tomatoes
• 1 1/3 cup dry Great Northern beans (see Notes below)
• 1-15 oz. can tomato sauce
• 2-11 oz. cans V-8
• 1 tablespoon white vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon red cayenne pepper
• 1/2 lb. ditali pasta

Instructions

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, garlic, and celery and saute for 10 minutes.
3. Add remaining ingredients except pasta and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in boiling water over high heat and drain.
5. Add the pasta to the pot of soup. Simmer for 5-10 minutes and serve.

Notes

• These will need to soaked overnight and cooked before use. Alternatively, you can use 2-14.5 oz. cans of cooked beans.