Chunky Italian Soup

• lean ground beef↗1 lb

  or 1 lb beef caps

• onion↗1

  medium, chopped

• Italian tomatoes↗2

  cans

• tomato soup with basil, undiluted1

  can

• water↗4 cups
• garlic↗2 cloves

  minced

• dried basil↗2 teaspoons
• dried oregano↗2 teaspoons
• salt↗1 teaspoon
• pepper↗1⁄2 teaspoon
• chili powder↗1 tablespoon
• kidney beans↗1

  drained

• Italian cut green beans↗1

  drained

• carrot↗1

  chopped

• zucchini1

  chopped

• ounces rotini noodles, cooked↗8
• grated parmesan cheese (to garnish)

Step-by-step instructions

1. 1

   Cook rotini noodles, at dente, and set aside to be added to soup at end of cook time.

2. 2

   Cook beef and onion in a large Dutch over over medium heat, stirring until meat is no long pink; drain.

3. 3

   Return meat to pan.

4. 4

   Stir in tomatoes and the next 8 ingredients and bring to a boil.

5. 5

   Reduce heat and simmer, stirring occasionally, for 30 minutes.

6. 6

   Stir in kidney beans and next 3 ingredients.

7. 7

   Simmer, stirring occasionally, for 15 minutes.

8. 8

   Stir in pasta.

9. 9

   Simmer for 5 more minutes.

10. 10

    Serve up into individual bowls.

11. 11

    Sprinkle each serving with Parmesan Cheese.