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Chunky Italian Soup

Yield 10 cups

Ingredients

  • 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 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 Italian green beans, drained
  • 1 carrot, chopped
  • 1 zucchini, chopped
  • 8 ounces rotini noodles, cooked
  • Grated Parmesan cheese

How to Make It

  1. 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.