Olive Garden Pasta e Fagioli

1 pound ground beef
1 cup diced onion
1 cup julienned carrots
1 cup chopped celery
2 cloves garlic, minced
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans with liquid
1 (15 ounce) can great northern beans with liquid
1 (15 ounce) can tomato sauce
1 (12 ounce) can V-8 juice
1 Tablespoon white vinegar
1-1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound ditali pasta

Brown the ground beef in a large saucepan or 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 1-1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 to 10 minutes more and serve.