Chunky Italian Soup (TNT)

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Chunky Italian Soup (TNT)

Post by pstarkoski on Sat Sep 18, 2010 4:25 am

Hi....

....and one more favorite! My hubby really loves this one. It is a great hearty meal. One note: don't put the pasta in until the end....it really gets big the longer it sits!

Enjoy!

hugs,

peg







Chunky Italian Soup

Yield: 10 cups

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


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.



Recipe source: Southern Living, JANUARY 1999, submitted by Alice Pahl of Raleigh, North Carolina


 

 

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hugs,
peg

pstarkoski
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