fat granny's minestrone soup

Name: fat granny's minestrone soup
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tsp Italian Seasoning (1 teaspoon italian seasoning); 1 tsp Onion Powder (1 teaspoon onion powder); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Celery seed (1 teaspoon celery seed); 1 tsp Dried Parsley (1 teaspoon dried parsley); 1 tsp Dried Thyme (1 teaspoon dried thyme); 1 tsp Dried Basil (1 teaspoon dried basil); 1 tsp Dried Oregano (1 teaspoon dried oregano); 0 pinches Table Salt (table salt and ground black pepper to taste); ½ cup Black Pepper (table salt and ground black pepper to taste); 1 leaf Bay Leaves (1 bay leaf); ½ cup Elbow Macaroni (0.5 cup elbow macaroni); 3 tbsp Olive Oil (3 tablespoons olive oil); ½ cup Butter (0.5 cup salted butter); 1 piece Carrot (1 large carrot, diced); 2 stalk Celery (2 stalks celery, diced); 1 piece Yellow Onion (1 large yellow onion, diced); 1 tbsp Garlic (1 tablespoon finely chopped garlic); 1 piece Green Bell Pepper (1 green bell pepper, diced); 1 piece Red Bell Pepper (1 red bell pepper, diced); 1 piece Zucchini (1 small zucchini, diced); 1 can Plum Tomato (1 (28 ounce) can plum tomatoes (san marzano) with juice); 1 can Tomato Sauce (1 (15 ounce) can tomato sauce); 1 can Three Bean Salad (1 (15.5 ounce) can three bean salad, drained and rinsed); 1 ½ package Green Beans (1.5 (10 ounce) packages frozen french-cut green beans); 6 cup Chicken Stock (6 cups chicken stock)

70 minItalian

Servings6

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Vegetarian
Pescatarian

Ingredients

For 6 servings

Italian Seasoning1 tsp · 1 teaspoon italian seasoning
Onion Powder1 tsp · 1 teaspoon onion powder
Garlic Powder1 tsp · 1 teaspoon garlic powder
Celery seed1 tsp · 1 teaspoon celery seed
Dried Parsley1 tsp · 1 teaspoon dried parsley
Dried Thyme1 tsp · 1 teaspoon dried thyme
Dried Basil1 tsp · 1 teaspoon dried basil
Dried Oregano1 tsp · 1 teaspoon dried oregano
Table Salt0 pinches · table salt and ground black pepper to taste
Black Pepper½ cup · table salt and ground black pepper to taste
Bay Leaves1 leaf · 1 bay leaf
Elbow Macaroni½ cup · 0.5 cup elbow macaroni
Olive Oil3 tbsp · 3 tablespoons olive oil
Butter½ cup · 0.5 cup salted butter
Carrot1 piece · 1 large carrot, diced
Celery2 stalk · 2 stalks celery, diced
Yellow Onion1 piece · 1 large yellow onion, diced
Garlic1 tbsp · 1 tablespoon finely chopped garlic
Green Bell Pepper1 piece · 1 green bell pepper, diced
Red Bell Pepper1 piece · 1 red bell pepper, diced
Zucchini1 piece · 1 small zucchini, diced
Plum Tomato1 can · 1 (28 ounce) can plum tomatoes (san marzano) with juice
Tomato Sauce1 can · 1 (15 ounce) can tomato sauce
Three Bean Salad1 can · 1 (15.5 ounce) can three bean salad, drained and rinsed
Green Beans1 ½ package · 1.5 (10 ounce) packages frozen french-cut green beans
Chicken Stock6 cup · 6 cups chicken stock

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Steps

1combine italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
2bring a large pot of lightly salted water to a boil.
3cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes.
4drain.
5heat 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.
6add garlic, green bell pepper, red bell pepper, zucchini, and italian seasoning mixture; stir to combine.
7stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture.
8bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes.
9stir in elbow macaroni before serving.