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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 pound lean ground beef or beef tips |
1 medium onion, chopped |
2 (14.5-ounce) cans italian tomatoes |
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 |
Directions:
1. 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.
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