Tex-Mex Minestrone

• 12 lb lean ground beef
• 12 teaspoon ground cumin
• 14 cup zesty Italian dressing (from a bottled dressing)
• 12 cup water
• 1 (14 1/2 ounce) can beef broth
• 1 teaspoon beef bouillon granules
• 1 (10 ounce) canrotel original diced tomatoes and green chilies
• 1 cup canned black beans, drained & rinsed
• 13 cup barilla ditalini, uncooked
• kraft grated parmesan cheese, add desired amount

1. In a 3-quart size saucepan, brown the ground beef.
2. Drain off any excess fat.
3. Add remaining ingredients, (except the cheese) and stir.
4. Bring soup to a boil, then reduce heat to a simmer.
5. Simmer the soup for about 5-8 minutes, or until pasta is cooked, and soup has heated through.
6. Ladle soup into bowls.
7. Sprinkle each bowl with desired amount of cheese.
8. (Adding cheese cuts down on the 'heat', so soup isn't too hot 'n spicy.
9. ).
10. Yield: 3-4 servings.
11. Note: I didn't have a bottled Italian dressing on hand, so I used a home-made Italian Dressing, (which I made from a packet I had purchased from Aldi's).

lean ground beef, ground cumin, italian dressing, water, beef broth, beef bouillon granules, tomatoes, black beans, barilla ditalini, parmesan cheese

Taken from www.food.com/recipe/tex-mex-minestrone-317073 (may not work)