- 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
- 1/2 cup elbow macaroni
- 3 tablespoons olive oil
- 1/2 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 1/2 (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.
04/15/2018
recipepes.com
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455 calories
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