1 lb. lean ground beef
1 medium onion, chopped
2 (14.5 oz.) cans Italian tomatoes
1 can tomato soup with basil (undiluted)
4 c. water
1 clove garlic, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 tbsp. chili powder (optional)
1 (16 oz.) can kidney beans, drained
1 (16 oz.) can Italian green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 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 to pan. Stir in tomatoes and next 7 ingredients and if desired chili powder; bring to 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. This is really good in the winter with your favorite bread.