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
• 0.5 cups elbow macaroni
• 3 tablespoons olive oil
• 0.5 cups 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 can diced San Marzano tomatoes with juice , 28 ounce
• 1 can tomato sauce , 15 ounce
• 1 can three bean salad , 15.5 ounce
• 1.5 packages frozen French-cut green beans , 10 ounce
• 6 cups chicken stock

Instructions

1. 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. 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. 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. 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.