Chunky Italian Soup

Ingredients

• 1 lb lean ground beef or beef tips
• 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 garlic cloves, minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder (optional)

• 1 (16 ounce) can kidney beans, drained

• 1 (16 ounce) can green beans, drained
• 1 carrot, chopped
• 8 ounces rotini noodles, cooked
• 1 zucchini, chopped
• grated parmesan cheese

Directions

1. 1

   Cook beef and onion in a Dutch oven over medium heat, stirring until beef is no longer pink; drain.

2. 2

   Return mixture to pan. Stir in tomatoes, and the next 7 ingredients, and, if desired chili powder; bring to a boil.

3. 3

   Reduce heat; simmer, stirring occasionally, 30 minutes.

4. 4

   Stir in kidney beans, green beans and carrot, simmer, stirring occasionally, 15 minutes.

5. 5

   Stir in pasta and simmer until pasta is tender.

6. 6

   Sprinkle each serving with Parmesan cheese.