1
Soak beans in 3 X the water for 8-12 hours, drain and rinse.
2
Cook beans in the water on high for 5 minutes. Reduce heat to medium low. Continue to cook beans for 40-60 minutes until soft. Do not drain, put aside.
3
Cook ground beef in soup pot on medium high heat with 1 tbsp olive oil over medium heat untin browned, about 3-5 minutes, making sure to crumble as it cooks; drain excess fat. Add the carrots, onions, celery and garlic.
4
Cook stirring occasionally until tender about 3-4 minutes.
5
whisk in the chicken broth, tomatoes, tomato sauce and v8 along with remaining spices and herbs. Add the reserved beans. bring to a boil; reduce heat and simmer covered, until vegetables are tender, about 10-15 minutes.
6
Meanwhile, cook pasta in boiling salted water until just al dente, drain and set aside until soup is ready.
7
About 5 minutes prior to serving, add the pasta, stir and cook until heated through.