Fat Granny's Minnestrone Soup

Fat Granny's Minestrone Soup

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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

1. Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
2. 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.
3. 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.
4. 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.