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Chunky Italian Soup




Source of Recipe


Marla


List of Ingredients




Chunky Italian Soup

1 pound lean ground beef or beef tips 1 medium onion, chopped

2 (14.5-ounce) cans Italian tomatoes

1 (10-3/4-ounce) can tomato soup with basil, undiluted

4 cups water

2 garlic cloves, minced

2 tsp. dried basil

1 or 2 tsp. dried oregano

1 tsp salt

1/2 tsp. pepper

1 Tbsp. chili powder (optional)

1 (16-ounce) can kidney beans, drained

1 (16-ounce) can Italian green beans, drained

1 carrot, chopped

1 zucchini, chopped

8 ounces rotini noodles, cooked

Grated Parmesan cheese



Recipe



COOK beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer

pink; drain. Return mixture to pan. Stir in tomatoes, next 7 ingredients, and, if desired, chili powder; bring

to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes. Stir in kidney beans and next 3

ingredients; simmer, stirring occasionally, 15 minutes. Stir in pasta. Sprinkle each serving with cheese.

Yield: 10 cups