In a large pan over medium-heat, brown hamburger. Add in salt and pepper and stir until combined. Then add in onions, garlic, carrots and celery and sauté for 5 minutes.
Next add in the V-8 juice, tomatoes, tomato sauce, water, beans, vinegar and Italian seasoning. Simmer for 30 minutes on medium-low, stirring occasionally.
Once the soup has been cooking for 20 minutes, boil the pasta over high heat with 2 quarts water until al dente, about 7 minutes (the pasta will continue to cook once added to soup). Drain and combine with soup.
Ladle pasta fagioli into bowls and enjoy with parmesan and fresh basil, if desired.
If you prefer a thinner consistency, add an additional can of V-8.