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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chunky Italian Soup Recipe

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This recipe for Chunky Italian Soup is from Research Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans Italian-style tomatoes
1 (10 ¾-ounce) can tomato soup with basil, undiluted
4 cups water
2 garlic cloves, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. salt
½ tsp. pepper
1Tbsp. chili powder

1 (16-ounce) can kidney beans, drained
1 (16-ounce) can Italian-style green beans, drained
1 carrot, chopped
1 zucchini, chopped
8 ounces rotini pasta, cooked
Grated Parmesan cheese
Directions:
Directions:
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 8 ingredients; 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 cooked pasta.
Sprinkle each serving with Parmesan cheese

Yield: 10 cups
Southern Living, January 1999
Personal Notes:
Personal Notes:
This is a favorite soup recipe I’ve made for the past ten years. I like lots of herb flavor, and this soup has it. Perfect on a chilly winter evening.

 

 

 

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