Chunky Italian Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb lean ground beef or 1 lb beef caps
• 1 medium onion, chopped
• 2 (14 1/2 ounce) cans italian tomatoes
• 1 (10 3/4 ounce) can tomato soup with basil, undiluted
• 4 cups water
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 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 carrot, chopped
• 1 zucchini, chopped
• 8 ounces rotini noodles, cooked
• grated parmesan cheese (to garnish)

Recipe

• 1 cook rotini noodles, at dente, and set aside to be added to soup at end of cook time.
• 2 cook beef and onion in a large dutch over over medium heat, stirring until meat is no long pink; drain.
• 3 return meat to pan.
• 4 stir in tomatoes and the next 8 ingredients and bring to a boil.
• 5 reduce heat and simmer, stirring occasionally, for 30 minutes.
• 6 stir in kidney beans and next 3 ingredients.
• 7 simmer, stirring occasionally, for 15 minutes.
• 8 stir in pasta.
• 9 simmer for 5 more minutes.
• 10 serve up into individual bowls.
• 11 sprinkle each serving with parmesan cheese.