Chunky Italian Soup - cooking recipe

Ingredients

1 lb lean ground beef or 1 lb beef caps
1 medium onion, chopped
2 (14 1/2 ounce) cans Italian tomatoes
1 (10 3/4 ounce) can tomato soup with basil, undiluted
4 cups water
2 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chili powder
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can Italian cut green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 ounces rotini noodles, cooked
grated parmesan cheese (to garnish)

Preparation

Cook rotini noodles, at dente, and set aside to be added to soup at end of cook time.
Cook beef and onion in a large Dutch over over medium heat, stirring until meat is no long pink; drain.
Return meat to pan.
Stir in tomatoes and the next 8 ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 30 minutes.
Stir in kidney beans and next 3 ingredients.
Simmer, stirring occasionally, for 15 minutes.
Stir in pasta.
Simmer for 5 more minutes.
Serve up into individual bowls.
Sprinkle each serving with Parmesan Cheese.