Description
Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.
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
- ½ cup elbow macaroni
- 3 tablespoons olive oil
- ½ 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 ½ (10 ounce) packages frozen French-cut green beans
- 6 cups chicken stock
Instructions
- Combine Italian seasoning
- onion powder
- garlic powder
- celery seed
- parsley
- thyme
- basil
- oregano
- salt
- black pepper
- and bay leaf in a small bowl.
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 6