Fat Granny's Minestrone Soup
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
58
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Italian Seasoning1 tsp
Onion Powder1 tsp
Garlic Powder1 tsp
Celery Seed1 tsp
Dried Parsley1 tsp
Dried Thyme1 tsp
Dried Basil1 tsp
Oregano (dried)1
Salt1
Bay Leaf1 cup
Elbow Macaroni3 tbsps
Olive Oil1 cup
Butter1 large
Carrot (diced)2 stalks
Celery (diced)1 large
Onion (diced)1 tbsp
Garlic (finely chopped)1 small
Zucchini (diced)430 g
Tomato Sauce (can)6 cups
Chicken StockDirections:
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
3
Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes
4
Drain
5
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
6
Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine
7
Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture
8
Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes
9
Stir in elbow macaroni before serving