1 lb lean ground beef OR beef tips
1 med onion, chopped
2 (14.5 oz) cans italian-style tomatoes
1 (10 3/4 oz) can tomato soup with basil, undiluted
4 cups water
2 cloves garlic, minced
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 tbs chili powder (optional)
1 (16 oz) can kidney beans, drained
1 (16 oz) can italian-style green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 oz rotini pasta, 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 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 three ingdredients; simmer, stirring occasionally, 15 minutes. stir in pasta. sprinkle each serving with cheese.

makes 10 cups