Fat Granny’s Minestrone Soup

Ingredients

  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and ground black pepper to taste
  • 1 bay leaf
  • 1/2 cup elbow macaroni
  • 3 tablespoons olive oil
  • 1/2 cup butter
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 1 tablespoon finely chopped garlic
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • 1 (28 ounce) can diced San Marzano tomatoes with juice
  • 1 (15 ounce) can tomato sauce
  • 1 (15.5 ounce) can three bean salad, drained and rinsed
  • 1 1/2 (10 ounce) packages frozen French-cut green beans
  • 6 cups chicken stock

Directions

Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.

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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.

Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.