Start with browning 1 pound of ground beef in a large stock pot over medium-high heat. I used the Dutch oven. Drain excess fat.
While the meat in browning, dice one medium onion, and chop three stalks celery. Juline one large or 2 medium carrots. Mince 2 cloves garlic.
Add the prepared veggies to the browned meat. Cook over medium heat for about 10 minutes.
Add 2 – 14 1/2 oz cans diced tomatoes, 15 oz can tomato sauce, 12oz of V8 vegetable juice, 1 t vinegar, 1 1/2 t salt, 1 t oregano, 1 t basil, 1/2 t pepper and 1/2 t thyme.
Add 1 can each red kidney and great northern beans. I rinsed the beans and added a can of beef broth. Add the second can of broth of you want a little more of a soup texture (which is what I remember the original like).
Simmer for 1 hour then add 1/2 pound of pasta cooked al dente. Simmer ten more minutes and serve.