Pasta Figoli (from Olive Garden)

1 lb ground beef
1 small onion, diced
1 large carrot, julienned (we used matchstick carrots)
3 stalks celery, chopped
2 cloves garlic, minced
2-14.5 oz. can diced tomatoes
1-15 oz. can red kidney beans ( with liquid)
1-15 oz. can Great Northern beans (with liquid)
1-15 oz. can tomato sauce
1-12 oz. can V8 juice
1 TBSP white vinegar
1&1/2 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/2 pound ditalini pasta (or some other small pasta)

Brown the ground beef in a large 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 separate pot.  Cook for 10 minutes or until pasta is al dente.  Drain pasta.  Add it to the pot of soup.  Simmer for 5 to 10 minutes more and serve.

This freezes really well.  If you're going to freeze, don't add the pasta, it makes the soup very thick.