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
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.
This soup reminds me of my mother's soup and yes, she was Italian. I left out the noodles this time, and it was still a delicious, hearty soup. It went into the crockpot after simmering a bit and stayed on low heat for 6 hours. A big hit with my family!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!