Ingredients
Scale
- ½ medium onion (chopped)
- 8 oz sliced fresh mushrooms
- 2 (14.5 oz) cans diced Italian tomatoes, undrained
- 1 (10.5 oz) can tomato soup, undiluted
- 1 (16 oz) can kidney beans, drained
- 1 (16 oz) can Italian green beans, drained
- 1 carrot (peeled and chopped)
- 1 zucchini (chopped)
- 5 cups water or vegetable broth
- 2½ tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 2 tsp chili powder
- 8 oz rotini pasta noodles (uncooked)
Instructions
- In a large Dutch oven or stockpot, sauté chopped onion and sliced mushrooms over medium heat until softened, about 5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in undrained diced tomatoes, tomato soup, water or broth, basil, oregano, salt, pepper, and chili powder; bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Incorporate drained kidney beans, green beans, chopped carrot, chopped zucchini, and uncooked rotini pasta into the pot; mix well.
- Simmer for an additional 15 minutes until the pasta is al dente and flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg