Fat Granny's Minestrone Soup

Ingredients

• 1  bay leaf 
• 0.5 cup butter 
• 15 ounce tomato sauce canned
• 28 ounce canned tomatoes diced with juice canned
• 1 large carrots diced
• 2 stalks celery diced
• 1 teaspoon celery seed 
• 6 cups chicken stock see 
• 1 teaspoon basil dried
• 1 teaspoon parsley dried
• 1 teaspoon thyme leaves dried
• 0.5 cup elbow macaroni 
• 10 ounce french-cut green beans frozen
• 1 tablespoon garlic finely chopped
• 1 teaspoon garlic powder 
• 1  bell pepper diced green
• 6 servings salt and ground pepper black to taste
• 1 teaspoon penzey's southwest seasoning italian
• 15.5 ounce three bean salad drained and rinsed canned
• 3 tablespoons olive oil 
• 1 large onion diced
• 1 teaspoon onion powder 
• 1 teaspoon oregano dried
• 1  bell pepper diced red
• 1 small zucchini diced

Equipment

• bowl
• sauce pan
• pot

Directions

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, 8 minutes.
3. Drain.
4. 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.
5. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
6. 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.