Chunky Italian Soup

Ingredients

• 1 pound beef tips lean
• 16 ounce kidney beans drained canned
• 1  carrots chopped
• 2 teaspoons basil dried
• 2  garlic cloves minced
• 16 ounce green beans italian drained canned
• 29 ounce tomatoes italian canned
• 1 medium onion chopped
• 2 teaspoons oregano dried
• 10 servings parmesan cheese grated
• 0.5 teaspoon pepper 
• 8 ounces rotini noodles cooked
• 1 teaspoon salt 
• 10.8 ounce all natural tomato soup with basil, undiluted canned
• 4 cups water 
• 1  zucchini chopped

Equipment

• frying pan
• dutch oven

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.
2. Sprinkle each serving with cheese.