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Brown your ground beef in a large stock pot, just until all the pinkness is gone. Drain the fat if there is much.
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Add your onion, carrot, celery, and garlic and cook for another 5-10 minutes on medium-high, stirring frequently.
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Add diced tomatoes, beans with liquid, V8, vinegar, oregano, basil, thyme, and pepper and bring to a simmer for about 45 minutes.
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Once you're 45 minutes in, cook your pasta according to the instructions on the box. You'll want it al dente, then drain the pasta.
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Add the pasta to your stock pot of soup and cook for another 10-15 minutes.
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Serve and enjoy!
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The soup will definitely thicken, so I like to add ½ to 1 cup of V8 when I reheat it. Or you could add more tomato sauce.