Chunky Italian Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb lean ground beef
• 1 medium onion, chopped
• 1 carrot, chopped
• 2 (14 1/2 ounce) cans diced italian-style tomatoes
• 1 (11 ounce) can tomato soup with basil, undiluted
• 4 cups water
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 teaspoons beef bouillon granules
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 (16 ounce) can kidney beans, drained
• 1 (16 ounce) can italian cut green beans, drained
• 1 zucchini, chopped
• 8 ounces rotini pasta, cooked and drained
• grated parmesan cheese

Recipe

• 1 cook beef and onion in a large dutch oven over medium heat, until beef is no longer pink and onion is tender; drain.
• 2 stir in carrots, and next 10 ingredients; bring to a boil.
• 3 reduce heat; simmer, stirring occasionally, 30 minutes.
• 4 stir in kidney beans and next 2 ingredients; simmer, stirring occasionally, 30 minutes.
• 5 stir in pasta; taste and adjust seasoning with salt and pepper, if needed.
• 6 sprinkle each serving with cheese.