1 c Ditalini or mostaccioli pasta

1 1/2 lb Extra lean ground beef

1 tsp Olive oil

2 stalks celery, diced

1 c Frozen chopped onion

1 c Shredded carrots

1-16 oz can Red beans

1-16 oz can Great Northern beans

2-16 oz cans Diced tomatoes with Italian seasoning

1 T Dried parsley

1 tsp Garlic powder

1 tsp Italian seasoning

1 tsp Basil or oregano

1 T Chili powder

1-46 oz can Low sodium tomato juice

Cook pasta according to package directions, drain.  Brown ground beef in skillet over medium high heat.  In stock pot, heat olive oil over medium heat.  Sauté celery, onion and carrots until tender.  Add the meat and remaining ingredients except the pasta.  Bring to a boil, turn heat down.  Simmer for 15 minutes.  Add cooked pasta, heat through.

Serves 12.  Per approximate 1 cup serving:  323 calories, 11 g fat, 4 g saturated fat, 39 mg cholesterol, 540 mg sodium, 38 g carbohydrate, 7 g fiber, 19 g protein.