Chunky Italian Soup

• 1 lb lean ground beef
• 1 medium onion, chopped
• 1 carrot, chopped
• 2 (14 1/2 ounce) cansdiced Italian-style tomatoes
• 1 (11 ounce) can 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)
• 12 teaspoon pepper
• 1 tablespoon chili powder
• 1 (16 ounce) can kidney beans, drained
• 1 (16 ounce) can Italian cut green beans, drained
• 1 zucchini, chopped
• 8 ounces rotini pasta, cooked and drained
• grated parmesan cheese

1. Cook beef and onion in a large Dutch oven over medium heat, until beef is no longer pink and onion is tender; drain.
2. Stir in carrots, and next 10 ingredients; bring to a boil.
3. Reduce heat; simmer, stirring occasionally, 30 minutes.
4. Stir in kidney beans and next 2 ingredients; simmer, stirring occasionally, 30 minutes.
5. Stir in pasta; taste and adjust seasoning with salt and pepper, if needed.
6. Sprinkle each serving with cheese.

lean ground beef, onion, carrot, tomatoes, tomato soup with basil, water, garlic, basil, oregano, beef bouillon granules, salt, pepper, chili powder, kidney beans, italian cut green beans, zucchini, rotini pasta, parmesan cheese

Taken from www.food.com/recipe/chunky-italian-soup-33327 (may not work)