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Fat Granny's Minestrone Soup
Fat Granny's Minestrone Soup
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Delicious minestrone soup made with fresh veggies, beans, and macaroni in a seasoned tomato broth. Pair with garlic cheese bread and green salad for a satisfying meal.
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
  • 0.5 cup elbow macaroni
  • 3 tablespoons olive oil
  • 0.5 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
  • 1.5 (10 ounce) packages frozen French-cut green beans
  • 6 cups chicken stock
Instructions:
  • Mix together a medley of Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and a bay leaf in a small bowl.
  • Bring a pot of salted water to a boil. Cook elbow macaroni for 8 minutes until al dente, then drain.
  • In a large saucepan over medium-high heat, warm up olive oil and butter together. Sauté carrot, celery, and onion until heated through, about 2 to 3 minutes. Stir in garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture until well combined.
  • Combine tomatoes, tomato sauce, three bean salad, green beans, and chicken stock into the seasoned vegetable mixture. Bring to a boil, then simmer for about 30 minutes, stirring occasionally until flavors meld. Finally, add elbow macaroni before serving.

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