Pasta e Fagioli Soup

1 lb ground beef

1 small onion, diced 

1 large carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced 

2 14.5oz cans diced tomatoes

1 15oz can red kidney beans, undrained

1 15o. can Great Northern Beans, undrained

1 Tbs white vinegar 

1 ½ tsp salt 

1 tsp oregano

1 tsp basil

½ tsp pepper

 ½ tsp thyme

½ lb. Ditali pasta

 

Brown the ground beef in a large stock pot over medium heat. Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.  Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.  At 50 minutes into simmer time, cook the pasta according to package directions, until al dente. Drain the pasta and add to the pot of soup.  Simmer for 5-10 minutes.  Top with freshly grated Parmesan cheese.  Serve with garlic breadsticks.