1 lb. lean ground beef or beef tips
1 medium onion, chopped
2 cans (14 oz. each) Italian tomatoes
1 can (10 oz.) tomato soup with basil, undiluted
4 c. water
garlic cloves, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1 tbsp. chili powder (optional)
1 can (16 oz.) Italian green beans or kidney 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 mixture to pan. Stir in tomatoes, next 7 ingredients and chili powder; bring to boil. Reduce heat; simmer, stirring occasionally, 30 minutes. Stir in green beans or kidney beans, carrot and zucchini. Simmer, stirring occasionally, 15 minutes.

Stir in pasta.

Sprinkle each serving with cheese.

Yield: 10 cups.