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Fat Granny's Minestrone Soup

Fat Granny's Minestrone Soup

Cost $15, save $20

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Seasoning

    • 🌿 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

  • Dry Ingredients

    • 🍝 ½ cup elbow macaroni

  • Cooking Fats

    • 3 tablespoons olive oil
    • 🧈 ½ cup butter

  • Vegetables

    • 🥕 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

  • Canned Goods

    • 🍅 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 ½ (10 ounce) packages frozen French-cut green beans

  • Broth

    • 6 cups chicken stock

STEPS

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, about 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, about 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.

5

Stir in elbow macaroni before serving.

NUTRIENTS

Per 1 serving

🔥

398

Calories

  • 9
    Protein
  • 42
    Carbs
  • 24
    Fats

💡 For a vegetarian version, use vegetable stock instead of chicken stock.Serve with garlic cheese bread and a tossed green salad for a complete meal.Feel free to add additional vegetables, such as spinach or mushrooms, for extra flavor and nutrients.