Fat Granny's Minestrone Soup
Description
Fresh vegetables, beans, and elbow macaroni are simmered in a seasoned tomato broth creating a flavorful minestrone soup. Serve with garlic cheese bread and a fresh tossed green salad for a complete meal.
Ingredients
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1 teaspoon Italian seasoning
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon celery seed
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1 teaspoon dried parsley
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1 teaspoon dried oregano
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salt and ground black pepper to taste
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1 bay leaf
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1/2 cup elbow macaroni
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3 tablespoons olive oil
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1/2 cup butter
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1 large carrot, diced
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2 stalks celery, diced
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1 large onion, diced
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1 tablespoon finely chopped garlic
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 small zucchini, diced
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1 (28 ounce) can diced San Marzano tomatoes with juice
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1 (15 ounce) can tomato sauce
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1 (15 1/2 ounce) can three bean salad, drained and rinsed
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1 1/2 (10 ounce) packages frozen French-cut green beans
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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.