Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.
Ingredients
- italian seasoning: 1 tsp
- onion powder: 1 tsp
- garlic powder: 1 tsp
- celery seed: 1 tsp
- parsley: 1 tsp (dried)
- thyme: 1 tsp (dried)
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- bay leaf: 1 piece
- elbow macaroni: 0.5 cup
- olive oil: 3 Tbsp
- butter: 0.5 cup
- carrot: 1 piece (diced)
- stalks celery: 2 piece (diced)
- onion: 1 piece (diced)
- garlic: 1 Tbsp (finely chopped)
- green bell pepper: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- zucchini: 1 piece (diced)
- San Marzano tomatoes with juice: 1 can (28 ounce can, diced)
- tomato sauce: 1 can (15 ounce can)
- three bean salad: 1 can (15.5 ounce can, drained and rinsed)
- ½ (10 ounce) packages frozen French-cut green beans: 1 piece
- chicken stock: 6 cups
Metric Conversion
Stages of cooking
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Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
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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, 8 minutes. Drain.
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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. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
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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. Stir in elbow macaroni before serving.
