Chunky Italian Soup

• 1 lb. lean ground beef
• 1 med. onion chopped
• 2 14.5 oz. cans Italian tomatoes
• 1 10 3/4 oz. can tomato soup with basil
• 4 c. water
• 2 garlic cloves minced
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. chili pepper optional
• 1 16 oz. can kidney beans drained
• 1 carrot chopped
• 1 16 oz. can Italian green beans, drained
• 8 oz. Rotini noodles cooked
• Grated parmesan cheese

1. Cook beef and onion in Dutch oven over medium heat, stirring until beef crumbles and is no longer pink, drain.
2. Return mixture to pan.
3. Stir in tomatoes and next 7 ingredients, and, if desired, chili powder bring to a boil, then simmer stirring occasionally for 30 minutes.
4. Stir in kidney beans and next 3 ingredients; simmer, stir occasionally, 15 minutes.
5. Stir in pasta. Sprinkle each serving with cheese. Yield 10 cups.

lean ground beef, onion, italian tomatoes, tomato soup with basil, water, garlic, basil, oregano, salt, pepper, chili pepper, kidney beans, carrot, italian green beans, rotini noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51536 (may not work)