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
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Cook beef and onion in a large Dutch oven over medium heat, until beef is no longer pink and onion is tender; drain.
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Stir in tomatoes, and next 8 ingredients; bring to a boil.
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Reduce heat; simmer, stirring occasionally, 30 minutes.
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Stir in kidney beans and next 3 ingredients; simmer, stirring occasionally, 15 minutes.
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Stir in pasta.
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Sprinkle each serving with cheese.