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Hearty Minestrone Soup

4.8
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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
6 servings
Lunch
Hearty 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
  • 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
Instructions
1
Combine a blend of Italian herbs, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, and black pepper in a small bowl to create the seasoning blend.
2
Boil a large pot of salted water until it reaches a rolling boil. Cook elbow macaroni in the boiling water, stirring occasionally, for 8 minutes or until it's cooked through but still retains some firmness. Drain the pasta.
3
Heat a combination of olive oil and butter in a large saucepan over medium-high heat. Cook the carrot, celery, and onion until they're heated through, about 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and the seasoning blend; stir to combine.
4
Add tomatoes, their juice, tomato sauce, three bean salad, green beans, and chicken stock to the seasoned vegetable mixture. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until all the flavors have melded together, approximately 30 minutes. Stir in cooked elbow macaroni before serving.