Ingredients
Scale
- ½ medium onion, chopped
- 8 oz sliced fresh mushrooms
- 1 tsp minced garlic
- 2 (14.5 oz) cans diced Italian tomatoes, undrained
- 1 (10.5 oz) can tomato soup, undiluted
- 5 cups water or vegetable broth
- 1 (16 oz) can kidney beans, drained
- 1 (16 oz) can Italian green beans, drained
- 1 carrot, peeled and chopped
- 1 zucchini, chopped
- 8 oz rotini pasta noodles, uncooked
- 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
Instructions
- In a Dutch oven or large stockpot over medium heat, sauté the onion and mushrooms until soft.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in diced tomatoes, tomato soup, water (or vegetable broth), basil, oregano, salt, pepper, and chili powder; bring to a boil.
- Reduce heat to low and simmer covered for about 15 minutes.
- Add kidney beans, green beans, carrot, zucchini, and rotini pasta; continue to simmer for another 15 minutes until all ingredients are heated through and pasta is tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 6g
- Sodium: 730mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg