Fat Granny's Minestrone Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad. 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.
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