Pasta e Fagioli

Ingredients:

1 lb ground beef (I use ground Italian sausage a lot and it makes it so much better!)
1 small onion, diced
1 cup julienne carrots (or one small bag already julienned)
3 stalks celery, chopped
2 cloves of garlic, minced
2 x 14.5 ounce canned petite diced petite tomatoes
15 ounce can red kidney bean, UNDRAINED
15 ounce can Great White Northern Beans, UNDRAINED
15 ounce can of tomato sauce (no extra flavors in it)
1 tbsp white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp black pepper
1/2 tsp thyme
1/2 lb DITALI pasta (Or you can use any small shaped pasta)

Steps:

1. Brown meat, drain fat.
2. Add to meat: onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients (EXCEPT PASTA) and simmer one hour.
4. About 50 minutes into simmering, cook pasta to box instructions for al dente. Drain.
5. Add pasta to large pot of soup and simmer for 5-10 minutes.

Serve. Enjoy!

This recipe comes by way of my late Grandmother Elizabeth DeAngelo Amelio.....I love you Nona!