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  Chunky Italian Soup
   Soups
   Southern Living Magazine/Feb '99
   7/10/2008
Ingredients:
zucchini1 lb ground sirloin or beef tips
1 med onion, chopped
2 (14.5 ou) cans Italian tomatoes
1 (10.75 ou) can tomato soup w/ basil, undiluted
4 cups water
2 garlic cloves, minced
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper (optional)
1 tsp chili powder
1 (16 ou) can kidney beans, drained
1 (16 ou) can Italian green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 ou rotini noodles, cooked
grated parmesan
Instructions:
Cook beef & onion in large soup pot over med heat, stirring until beef crumbles & is no longer pink.
Stir in tomatoes & next 7 ingredients (& chili powder if desired). Bring to boil.
Cook pasta according to package directions.
Reduce heat & simmer, stirring occasionally, 30 min or so.
Stir in kidney beans & next 3 ingredients; simmer, stirring occasionally, about 15 minutes.
Stir in pasta.
Sprinkle each serving with cheese or pass.

Makes 10 cups.
Jay likes!

The soup can be made the day before -- wait to put the zucchinni & pasta until a half hour before serving.

Also, use fresh green beans, not canned.

I find this soup very sweet from the tomatoes. I use canned chopped tomatoes with oregano, garlic & basil. I might try one can of regular & one can of the oregano, garlic & basil.

This soup is very colorful.
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