Pasta Fagioli Soup

1+ lb. ground beef and sausage
1 small onion, diced (1 cup)
1 large carrot, sliced (1 cup)
3 stalks celery, sliced (1 cup)
2 cloves garlic, minced
2 14.5 oz. cans 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 V-8 juice
1 tbsp white vinegar
1 tbsp sugar
1 1/2 tsp salt   (I tend to over salt, so I left the salt out, since it was in the sausage.  Add salt to taste.)
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound ditali pasta

Brown the sausage/ground beef. 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.  Cook the pasta in a separate pan of boiling water for 10 minutes.  Drain and add to the soup.  Simmer for 5-10 minutes more.  Serve with bread sticks and salad.  Serves 8+

Freezer Meal Directions:  Thaw soup. Warm in a large pot.  Add the V-8 can and any additional water, salt, or chicken broth to taste.  Boil the ditali pasta in a separate pot or add to the soup plus some additional water for the last 10 minutes  Simmer until warm and flavors are mixed.