Ingredients:
1 lb lean ground beef
1 medium onions, chopped
1 carrots, chopped
2 (14 1/2 ounce) cans diced Italian-style tomatoes
1 (11 ounce) cans tomato soup with basil, undiluted
4 cups water
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 teaspoons beef bouillon granules
1 teaspoon salt ( or to taste)
1/2 teaspoon pepper
1 tablespoon chili powder
1 (16 ounce) cans kidney beans, drained
1 (16 ounce) cans Italian cut green beans, drained
1 zucchini, chopped
8 ounces rotini pasta, cooked and drained
grated parmesan cheese
Directions:
Cook beef and onion in a large Dutch oven over medium heat, until beef is no longer pink and onion is tender; drain.
Stir in carrots, and next 10 ingredients; bring to a boil.
Reduce heat; simmer, stirring occasionally, 30 minutes.
Stir in kidney beans and next 2 ingredients; simmer, stirring occasionally, 30 minutes.
Stir in pasta; taste and adjust seasoning with salt and pepper, if needed.
Sprinkle each serving with cheese.
Servings: 10
Time preparation: 30 min.
Time total: 90 min.