Pasta Fagioli Soup

I got this recipe from my ward cookbook. It's really good! I only made half the recipe and as you can see, I substituted in pinto beans. I also didn't have any V-8 on hand so just did without it.
1 lb. ground beef

1 small onion, diced (1 c.)

1 large carrot, julienned

3 stalks celery, chopped

2 cloves garlic, minced

1 can (15 oz.) red kidney beans

1 can (15 oz.) Great Northern beans

1 can tomato sauce (15 oz.)

1 can (12 oz.) V-8 juice

1 Tbsp. Worcestershire sauce

1-2 c. water

1 1/2 tsp. salt

1 tsp. oregano

1 tsp. basil

1/2 tsp. papper

1/2 tsp. thyme

1/4 lb. pasta

2 cans diced tomatoes (14.5 oz.)

Brown ground beef; drain fat. Add onion, carrots, celery and garlic, saute for 10 minutes. Add remaining ingredients, except for pasta and simmer for 1 hour. Add pasta the last 15 minutes of cooking. Serves 8-10 generous portions.