Pasta Fagioli

1 lb ground beef
1 (15 oz) tomato sauce
1 cup diced onion
1 (12 oz) can V-8 juice
1 cup julienned carrot
1 t vinegar
2 stalks celery
1 1/2 t salt
2 garlic clove, minced
1 t oregano
2 (14 1/2 oz) cans diced tomatoes
1 t basil
1 (15 oz) can kidney beans (with liquid)
1/2 t each of pepper and thyme
1 (15 oz) can great northern beans (with Liquid)
1/2 lb ditali pasta

Directions:
1. Brown beef in a large stock pot over medium heat and drain off fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente and drain well.
5. Add pasta to the large pot of soup and simmer for 10 minutes.