in large sauce pan, brown meat, drain most of the fat

add onions, garlic, and celery and saute about 5-7 minutes, being careful not to burn

add remaining ingredients except pasta and cannellini beans. simmer covered for 30 minutes, then add beans, cover, and simmer another 30 minutes. (this prevents beans from breaking apart and getting too mushy).do not boil

about 10 minutes before soup is done simmering, make pasta according to package directions for al dente. drain and rinse

i keep pasta separated until ready to serve, and then add desired amount to each bowl to prevent it from soaking up too much of the soups' liquid. if you have leftover soup, just toss the pasta with a teeny bit of olive oil and store in a ziploc baggie, and add to soup as needed

top with freshly shaved parmesan cheese if desired. we love this with another copycat, Red Lobsters Cheddar Bay biscuits (haven't gotten around to posting that one yet!) or of course, breadsticks or fresh italian bread.

* if you prefer a thinner soup , you can add more V8 (about 12 more oz or to your liking), or about a cup of beef broth. this also freezes well

enjoy!