Categories: Ground Beef, Main Dish, Soup

Ingredients

• 1 lb lean ground beef
• 1 medium onion, chopped
• 2 (14 1/2 ounce) cans Italian-style tomatoes
• 1 (11 ounce) can tomato soup with basil, undiluted
• 4 cups water
• 2 garlic cloves, 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 pasta, cooked and drained
• grated parmesan cheese

Directions

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 tomatoes, and next 8 ingredients; bring to a boil.

3. Reduce heat; simmer, stirring occasionally, 30 minutes.

4. Stir in kidney beans and next 3 ingredients; simmer, stirring occasionally, 15 minutes.

5. Stir in pasta.

6. Sprinkle each serving with cheese.

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