Chunky Italian Soup

Chunky Italian Soup
1 lb. ground beef
1 medium onion, chopped
2 (14.5-oz.) cans Italian tomatoes
1 (15-oz.) can crushed tomatoes
1 (10-3/4 oz.) can basil tomato soup
4 cups water
2 cloves garlic, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 TBSP chili powder
2 (16-oz.) cans kidney beans
1 (16-oz.) can Italian green beans, drained
1 carrot, chopped
1 zucchini, chopped
4-6 oz. rotini noodles, cooked
Grated Parmesan cheese
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 the cans of tomatoes, soup, and next 7 ingredients; 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 Parmesan cheese.