Fat Granny s Minestrone Soup

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

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.