Fat Granny's Minestrone Soup

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil and butter in a large pot over medium heat until the butter melts.

2. Add the diced onion, carrot, celery, green bell pepper, red bell pepper and zucchini. Cook, stirring often, for about 8 minutes until softened.

3. Stir in the chopped garlic, Italian seasoning, onion powder, garlic powder, celery seed, dried parsley, dried thyme, dried basil, dried oregano and bay leaf. Cook for 1 minute until fragrant.

4. Add the diced tomatoes with their juice, tomato sauce, three bean salad, frozen green beans and chicken stock. Stir well and season with salt and black pepper.

5. Bring to a boil, then reduce the heat to low and simmer partly covered for 20 minutes.

6. Stir in the elbow macaroni and simmer for about 10 minutes more, until the pasta is tender.

7. Remove the bay leaf, taste and adjust the salt and pepper, then ladle into bowls and serve hot.