Italian Vegetable-Beef Soup


1 lb lean ground beef
1 medium onion, chopped
2 (14½-oz) cans Italian tomatoes
1 (11-oz) can
tomato soup
4 cups water
2 garlic cloves, minced
2 Tbsp chopped fresh basil leaves
2 Tbsp chopped fresh oregano leaves
1 tsp salt
½ tsp pepper
1 (16-oz) can cannellini beans, drained
1 (16-oz) can Italian green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 oz fusilli pasta, cooked
Parmesan cheese

Preparation Makes 10 cups
Cook beef and onion in a Dutch oven over medium heat, stirring until beef is browned and crumbles; drain. Return mixture to pot. Stir in tomatoes and next 7 ingredients (through pepper); bring to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes. Stir in cannellini beans and next 3 ingredients (through zucchini); simmer, stirring occasionally, 15 minutes. Stir in pasta. Top with Parmesan.

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