PASTA FAGIOL SOUP

(RECIPE POSTED BY ROBIN HENRY)

Brown 2 lb.s 93-96% lean ground beef
dice 3 lg. yellow onions (medium dice)
4-5 stalks of celery/leaves and all (towards the center of bunch of celery) diced small
3-4 Zuchinni diced small
2-1lb. bags carrots (julienned)
1 head of garlic (minced fine in mini food processor)
3 cans Kidney Beans (rinsed/drained)
3 cans Cannellinni Beans (rinsed/drained)
1 sm. can tomato paste
1 15oz. can tomato sauce
2 15 oz. cans diced tomatoes (including juice)
2 64oz. bottles of Tomato Juice
64 oz. water (rinse juice bottles)
32oz. Beef Broth
1 lb. Ditalini Pasta
ground garlic powder
salt
black pepper
cayenne pepper
sugar
dried oregano
dried basil
few splashes of red wine vinegar

Season ground beef with some salt, black pepper, and cayenne pepper, ground garlic powder (don't get TOO heavy handed with it since you will be adding more of these spices plus the rest of spices later). Add chopped vegetables and sauté until soft, then add the rest of the ingredients EXCEPT THE PASTA and let simmer for awhile. Add the pasta the last 10-15 minutes of cooking time. You will need a LARGE stock pot to make this. Sorry I can't tell you exactly how much of each spice (I used more basil than oregano if that helps